Cuban Black Bean Soup
8 to 10 servings
- 6 cups hot water
- 2 Mazola® Sobrecitos™ Chicken Flavor Bouillon Packets
- OR 4 teaspoons Mazola® Chicken Flavor Bouillon Powder
- 1 whole bay leaves
- 2 tablespoons Mazola® Corn Oil
- 1 cup sofrito (see recipe below)
- 1/2 cup chopped smoked ham, optional
- 1/2 teaspoon crushed oregano
- 1/2 teaspoon ground cumin seed
- 1/4 teaspoon black medium grind pepper
- 5 cups cooked and drained black beans OR 2 cans (29 ounces each), drained and rinsed
- 2 teaspoons sherry vinegar OR white wine vinegar
- Optional garnishes:
- Sour cream, sliced radishes
- Combine the hot water and bouillon; stir to dissolve. Add bay leaf and set aside. Heat oil in a large saucepan over medium heat. Add sofrito and ham; cook 2 to 3 minutes.
- Stir in spices, drained beans, vinegar and prepared broth; bring to a boil. Reduce heat to low and simmer for 20 minutes. Remove and discard bay leaf.
- Partially puree soup using a stick blender or carefully ladle about half of the soup into a blender and puree. (Use caution when pureeing hot liquids.) Return pureed soup to pan and stir well.
- Top each serving of soup with desired garnishes and sere with plain rice, if desired.
- Recipe Note: Sofrito is a mixture of aromatic ingredients such as onions, peppers, garlic and herbs that are very finely minced and slowly sautéed in oil. The mixture is often made ahead in large batches and then frozen for use in soups, stews and rice dishes. There are many variations throughout Latin America and the Caribbean, here is a basic recipe:
- Makes: 4 cups
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- 3 medium onions, peeled and cut in large chunks
- 3 medium green bell peppers, seeded and chopped
- 1 medium red bell pepper, seeded and chopped
- 1 medium plum tomato, cubed
- 8 garlic cloves, peeled
- 1/4 cup loosely packed parsley with stems
- 1 teaspoon crushed oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon fresh ground black pepper
- 1/4 cup Mazola® Corn Oil
- Combine onions, peppers, tomato, garlic, parsley, oregano, cumin and black pepper in the bowl of a food processor and process until finely minced or approximately 1/8th-inch piece size.
- Heat oil in large skillet over low heat. Add onion and pepper mixture to skillet and sauté for 8 to 10 minutes.
- Remove from heat and set aside to cool. Serve as a table condiment or an ingredient for seasoning many Latina-American and Caribbean recipes. Sofrito can be frozen in a resealable freezer bag or ice cube trays for future use.