- Basmati Rice
- White Rice
- Buttery Rice Pilaf
Related Recipes:
Tips and Hacks
Add a bay leaf to your flour container or sugar container.
This will keep insects out and won't affect the flavor.
| Amount | Unit | Ingredient | |
| 1 | pound | ||
| 2 | quarts | ||
| 1 | large |
Onion
coarsely chopped
| |
| 1/2 | cup |
Scallions
chopped
| |
| 3 | cloves |
Garlic
minced
| |
| 1 | medium |
Ham Hock
smoked
| |
| 2 | whole | ||
| 1 | medium |
Scotch Bonnet
seeded, chopped
| |
| 1 | teaspoon | ||
| 1/2 | teaspoon | ||
| 1/2 | cup |
Onion
Garlic
Bay Leaves
Salt
Pepper
Additional Info:
This soup is also known as Sopa De Frijol Negro
Directions:
Pick over the beans, checking for pebbles and grit, rinse them, and put them in a large heavy pot with the water.
Cover the pot and bring the water and beans to a rolling boil over high heat. Stir the beans.
Remove from the heat, and allow them to sit for 1 hour.
When the beans have softened, return the pot to the heat, adding more boiling water if necessary.
Add the remaining ingredients, with the exception of the rum.
Continue to cook, covered, over low heat for 2 hours, until the beans are very tender and the ham falls off its bone.
Remove from the heat and remove the ham hock bone and meat. Dice the meat finely and discard the bone.
Press the remaining ingredients through a food mill, taste for seasoning, and add the diced ham back to the pot.
At this point, the soup can rest overnight in the refrigerator so that the flavors meld together, or it can be served at once.
To serve, reheat the soup for 5 minutes while stirring in the rum.
Side dishes of lemon wedges, cooked white rice, minced onion, or chopped hard-boiled eggs can be served as garnishes.
Cover the pot and bring the water and beans to a rolling boil over high heat. Stir the beans.
Remove from the heat, and allow them to sit for 1 hour.
When the beans have softened, return the pot to the heat, adding more boiling water if necessary.
Add the remaining ingredients, with the exception of the rum.
Continue to cook, covered, over low heat for 2 hours, until the beans are very tender and the ham falls off its bone.
Remove from the heat and remove the ham hock bone and meat. Dice the meat finely and discard the bone.
Press the remaining ingredients through a food mill, taste for seasoning, and add the diced ham back to the pot.
At this point, the soup can rest overnight in the refrigerator so that the flavors meld together, or it can be served at once.
To serve, reheat the soup for 5 minutes while stirring in the rum.
Side dishes of lemon wedges, cooked white rice, minced onion, or chopped hard-boiled eggs can be served as garnishes.
Submitted by Keldon C. See all my recipes. | April 20th, 2022
Filed Under:
-
Cuisine: Cuba
Tested and True
To prevent cheese from molding, store it in an air tight container with a couple of sugar cubes.
Be sure to date and label the container.