Photo: Ray Kachatorian; Styling: Heather Chadduck
Makes 8 servings

An immersion blender makes quick work of pureeing the beans.

How to Make It

Step 1

Cook bacon in a large Dutch oven until crisp. Reserve 2 tablespoons drippings in pan; drain bacon on paper towels, and reserve for another use. Add onion, celery, and carrot, and cook 5 minutes or until vegetables are tender. Add 2 1/2 quarts water, black beans, and next 4 ingredients, and bring to a boil.

Step 2

Reduce heat to medium, and cook at a brisk simmer, skimming any foam, 1 1/2 hours or until beans are tender. Add salt and vinegar during last 5 minutes.

Step 3

Remove from heat, and stir in cream. Puree using an immersion blender. Top each serving with a spoonful of Rock Shrimp Escabèche.

Ratings & Reviews

Lori1RecipeGirl's Review

May 26, 2009
We served this soup at our Cuban dinner party & it was very well received. Great flavors & the added rock shrimp escabeche was the perfect touch.