I did say soup, right? Well, it is a soup but I just ladled it over rice!
Overwhelmed (and underwhelmed) with all the information on the Interwebs, I just decided to "wing it", as they say, and cobbled together a recipe for black bean soup. It's got all the necessary components, like sofrito, cumin and bay leaf. It's also quite tasty, if I do say so myself.
Cuban Black Bean Soup
- 1 green bell pepper, roughly chopped
- 1 onion, roughly chopped
- 1/2 head garlic (approx 5 cloves), crushed
- approx 1/2 to 1 tbs cumin seed
- approx 1 tbs chopped oregano (thyme will also work)
- 2 to 3 bay leaves
- 2 cups black beans, soaked overnight
- 1 large ham hock (optional)
I used a pressure cooker, which took 20 minutes once it got up to pressure (15 psi) and allowed the pressure to release naturally. The beans came out perfectly tender as did the ham hock. I served the beans and shredded ham hock over long grain rice. It may not look like much, but I’ll tell you, this was a very delicious and comforting meal.
This is my submission to Regional Recipes. The spotlight's on Cuba. If you've got a Cuban recipe you're dying to share, I'm hosting and will accept submissions until Thursday. And definitely check back for the roundup at the end of the week.