Growing up in a Cuban household, black beans were a huge part of my life. There was nothing more delicious than coming home to the smell of beans simmering on the stove.
This week, I started my "wedding diet" again. Luckily, most beans soups are low in calories, packed with protein and super yummy!
Before we get started, I want to explain what actually makes these beans "Cuban".
{Cuban Sofrito: Green Pepper, Onions & Garlic Sauteed in Oil}
These simple ingredients are the base to almost any Cuban soup or stew. You will find out how to incorporate this later.
Ingredients:
1 lb dry black beans
1/2 c. white wine
2 Tbs red wine vinegar
1 green bell pepper, cored
1 garlic head, chopped
1 large onion
2 carrots
1/4 c. parsley
2 Tbs olive oil
7 c. water
2 tsp cumin
salt/pepper, to taste
2 tbs oregano
2 bay leaves
1 chicken bullion
2 chicken drumsticks
How to:
Night Before
1. Rinse black beans & drain.
2. Let beans soak overnight in 6 cups of water.
..........................
Tenderizing Beans
1. Drain the water that beans were soaking in.
2. Add 7 c. fresh water over beans & bring to a boil.
3. Add 1 Tbs olive oil, 1/2 green pepper, 1/2 onion, 4 cloves of garlic & whole drum sticks.
4. Cover with lid & boil for 1 hour until beans are semi tender.
..........................
Sofrito
1. While beans are boiling, chop remainder of onion, green pepper, garlic cloves, carrots & parsley.
2. In a skillet, heat 1 Tbs olive oil with onion & pepper for about 3 minutes.
3. Then add garlic, carrots, parsley & salt/pepper.
4. Cook on low to medium until onions turn translucent.
5. Set aside.
..........................
Incorporating Ingredients
1. After beans have boiled for 1 hour, add "Sofrito" to pot.
2. Add white wine, red wine vinegar, cumin, salt/pepper, oregano, chicken bullion & bay leaves.
3. Let cook boil for 1 hour or until tender.
4. After it has cooked, take out bay leaves & drum sticks.
5. Shred chicken & place meat back in soup without the bone.
6. To thicken, cook with lid off & blend a portion of the soup to create a thicker consistency. Pour back in.
Remember to add extra salt/pepper at the end if you do not find it tasteful enough. I add a few pinches at a time until I get it to where I like it.
There you have it!! Tradition Cuban Black Bean Soup. This can be served over white rice if desired. This recipe makes a lot, so be prepared to freeze for later!
This week, I started my "wedding diet" again. Luckily, most beans soups are low in calories, packed with protein and super yummy!
Before we get started, I want to explain what actually makes these beans "Cuban".
{Cuban Sofrito: Green Pepper, Onions & Garlic Sauteed in Oil}
These simple ingredients are the base to almost any Cuban soup or stew. You will find out how to incorporate this later.
Ingredients:
1 lb dry black beans
1/2 c. white wine
2 Tbs red wine vinegar
1 green bell pepper, cored
1 garlic head, chopped
1 large onion
2 carrots
1/4 c. parsley
2 Tbs olive oil
7 c. water
2 tsp cumin
salt/pepper, to taste
2 tbs oregano
2 bay leaves
1 chicken bullion
2 chicken drumsticks
How to:
Night Before
1. Rinse black beans & drain.
2. Let beans soak overnight in 6 cups of water.
Tenderizing Beans
1. Drain the water that beans were soaking in.
2. Add 7 c. fresh water over beans & bring to a boil.
3. Add 1 Tbs olive oil, 1/2 green pepper, 1/2 onion, 4 cloves of garlic & whole drum sticks.
4. Cover with lid & boil for 1 hour until beans are semi tender.
..........................
Sofrito
1. While beans are boiling, chop remainder of onion, green pepper, garlic cloves, carrots & parsley.
2. In a skillet, heat 1 Tbs olive oil with onion & pepper for about 3 minutes.
3. Then add garlic, carrots, parsley & salt/pepper.
4. Cook on low to medium until onions turn translucent.
5. Set aside.
Incorporating Ingredients
1. After beans have boiled for 1 hour, add "Sofrito" to pot.
2. Add white wine, red wine vinegar, cumin, salt/pepper, oregano, chicken bullion & bay leaves.
3. Let cook boil for 1 hour or until tender.
4. After it has cooked, take out bay leaves & drum sticks.
5. Shred chicken & place meat back in soup without the bone.
6. To thicken, cook with lid off & blend a portion of the soup to create a thicker consistency. Pour back in.
Remember to add extra salt/pepper at the end if you do not find it tasteful enough. I add a few pinches at a time until I get it to where I like it.
There you have it!! Tradition Cuban Black Bean Soup. This can be served over white rice if desired. This recipe makes a lot, so be prepared to freeze for later!