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Black bean soup from Cuba.
- Serves 4
- 1 lb dried black beans (plus enough water to soak them)
- 1 cup chopped onions
- 1 tbsp butter or margarine
- 4 cups water (in addition to the water for soaking)
- 1 beef bouillon cube
- 12 ounces cooked lean ham, cubed
- 2 bay leaves
- ½ teaspoon dried oregano
- ½ teaspoon salt
- 1 whole dried red chile
- 1 cup chopped green bell pepper
- Pick thorough the dried beans and discard any stones or beans that are not in good shape.
- Soak the beans overnight, then drain.
- In a large pot, sauté the onion in butter or margarine until the onions are translucent.
- Add the beans, fresh water, the bouillon cube, ham cubes, and spices and bring to a boil, then reduce heat and cover.
- Simmer until the beans are tender (about 1 – 1½ hours).
- Remove about 1 cup of beans from soup and mash them, then return them to the soup.
- Keep stirring until the soup thickens.
- Remove bay leaves and chile pepper and discard.
- Add the green pepper.
- Cover and simmer for 15 minutes more.
- Serve over rice.