Wanted a soup with a bit more oomph than our usual so this recipe is based on Emeril's. Used less oil then he did, added celery & carrot because we had them on hand (should have used a cup of each), and mashed some of the beans at the end to thicken the soup. Since we seeded the jalapeno but left the ribs in for more heat and used half ham/half chicken stock we probably got a sweeter & hotter result. Pretty good.
Black Bean Soup
used leftover Easter ham for the soup & hambone for the stock; adapted Emeril's recipe/video http://www.marthastewart.com/929474/authentic-cuban-black-bean-soup
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- Day Prior
- 1 bag(s) 1 lb dry black beans
- Day of
- 2 tablespoon(s) olive oil
- 2 cup(s) diced onion
- 1 cup(s) diced red bell pepper
- 1 cup(s) diced green bell pepper
- 1/2 cup(s) diced carrot
- 1/2 cup(s) diced celery
- 1 can(s) petite diced tomatoes, drained
- 8 clove(s) garlic, minced
- 2 teaspoon(s) dried oregano
- 1 teaspoon(s) cumin seeds
- 1 teaspoon(s) chile powder
- 6 cup(s) chicken stock
- 2 bay leaves
- 1 pound(s) black beans, soaked overnight, rinsed several times and drained
- 1 cup(s) diced ham
- 1 seeded jalapeno, diced
- 2 tablespoon(s) dark rum
- 2 cup(s) water or chicken stock
- Day Prior
- 1. Sort the dry beans & pick out any stones or field debris. Rinse thoroughly several times to remove any dirt. Drain and place in large clean bowl and cover beans with about 10 cups of cold water. Cover bowl and let soak overnight at room temp til whenever you cook the next day.
- 2. Make a chicken and/or ham stock from whatever you have on hand, strain and discard all solids. Place in large bowls, cover and refrigerate overnight.
- Day Of
- 1. Uncover the beans and lift out & discard any floaters ("dead" beans and loose skins). Rinse several times til the water runs clear and allow to drain completely while you prep the rest of the ingredients.
- 2. If you're using refrigerated homemade stock, remove any congealed fat from the top of the jellied stock, gently warm and hold til it's time to add to stockpot.
- 3. Heat oil in large stockpot and add onion, red & green pepper, celery, carrot and diced tomato. Cook about 8-10min, stirring frequently.
- 4. Add garlic, cumin seeds, oregano, chile powder. Stir to combine and cook about 3min.
- 5. Stir in 6c stock (we used 2c ham stock and 4c chicken stock) and add bay leaves, drained beans, ham, jalapeno, rum. Once the stock has come to temp, cover & simmer gently about 45min.
- 6. Stir in 2c water or stock (we used ham stock), uncover and simmer another 45 min or until beans are very tender.
- 7. Season with salt & pepper to taste.
- 8. Use a potato masher (not an immersion blender) to smash about half of the beans in the stockpot so that the soup becomes cloudy and a bit thicker.
- 9. Serve and top with whatever you prefer. Emeril used chopped hard-cooked egg & diced red onion.
This recipe is a personal recipe added by carolfitz and has not been tested or endorsed by MyRecipes.
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