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Cooked by: Chef / Ethnicity: Cuban cuisine / Last Modified: 11/6/2008 / Course: soup / Number of Servings: 1 |
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Directions: Cook black beans according to package directions (Can be done a day in
advance). In a large pot, heat olive oil over medium heat and saute diced
onion and pepper until soft. Drain and rinse soaked beans and add to pot
with stock, cumin, paprika, cinnamon, and bay leaves. Bring to a boil,
stirring to keep beans from burning on the botttom of the pot; reduce heat
to low and cook, covered for 3 to 4 hours or until beans are soft. Add more
water if necessary. Remove bay leaves and mash most of the beans with a
potato masher. Add kielbasa and cook an additional half hour, uncovered
over low heat, stirring occasionally to avoid scorching. Add Tabasco and
sherry and additional stock if soup seems too thick. Serve with your choice
of chopped onion, cilantro, chopped jalapeno, salsa or sour cream.
| Ingredients:
2 Pound(s) Dried black beans soaked
4 Quart(s) Defatted turkey stock
2 Tablespoon(s) Olive oil
1 large Onion, diced
1 large Sweet red pepper, diced
1 Tablespoon(s) Ground cinnamon
1 Tablespoon(s) Paprika
2 Tablespoon(s) Cumin (or comino), ground
1 Tablespoon(s) Tabasco sauce
2 large Bay leaves
1 Pound(s) Kielbasa, diced
1/2 Cup(s) Sherry |
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