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Sopas de Habichuelas negra - Black bean soup

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Description Edit

This is a hardy dish that can be enjoyed as a meal alone. It can be accompanied with rice or toasted French or Italian bread with garlic and olive oil and a nice salad.

Ingredients Edit

Directions Edit

  1. Place beans in a 6 to 8 quart soup pot check an remove any that damaged or broken , remove any stones. Rinse under cold running water and drain.
  2. If you plan to make the soup on the next day let them soak over night in water just enough to cover them. On the next day drain water and add 2 quarts of fresh cold water and bring to a boil. Then lower heat and let simmer.
  3. If you plan to have them the same day put enough cold water to cover the beans place on the range with high heat and bring to a boil. Turn off burner and let stand for 1 hour.
  4. In a hot frying pan pour in 4 Tablespoons of olive oil and 6- Tablespoons of sofrito, cook slowly over medium heat for about 2 to 3 minutes and then add the cubes of Ham. Continue sautéing until the flavors have combined and the sofrito has reached a light brown in color. Remove contents of pan and pour in bean pot. return pan to the stove and de glaze pan with 1 cup of broth from the soup pot.
  5. Make sure to scrape the bottom of the pan and reduce the liquid by half. Pour remaining liquid into the soup pot. #Add remaining ingredients and let simmer slowly stirring occasionally Allow to cook covered for 1 hour then remove cover and let broth thicken to a not to thick consistency. This soup is delicious with Teaspoon or two of chopped raw Onion sprinkled on top.
  6. Note: You can use this recipe for a black bean dish by using less liquid.

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