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The Hispanic Food Network loves to bring you foods that warm the soul and nourish your spirit. Black bean soup is one of those dishes that reminds me of my hometown of Miami Florida where the only thing thicker than a Cuban accent was the texture of Cuban Black Bean Soup. It’s another easy Hispanic Recipe from HFNTV. Enjoy!
2 2/3
cups dried black beans (1 lb)
2
tablespoons vegetable oil
1
large onion, chopped (1 cup)
3
cloves garlic, finely chopped
3
cups Progresso® beef flavored broth (from 32-oz carton) or vegetable broth
3 cups water
1/4 cup dark rum or apple cider
1 teaspoon liquid smoke
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano leaves
1 medium green bell pepper, chopped (1 cup)
1 large tomato, chopped (1 cup)
- Place beans in Dutch oven; add enough cold water to cover beans. Heat to boiling. Boil uncovered 2 minutes. Remove from heat; cover and let stand 1 hour. Drain and reserve beans.
- In same Dutch oven, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is tender.
- Stir in remaining ingredients. Heat to boiling. Boil 2 minutes. Reduce heat to low; cover and simmer about 2 hours or until beans are tender.
- Carefully pour soup into blender. Cover; blend until almost smooth.
Makes 6 servings (1 1/3 cups each)
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