How to Make Cuban Black Bean Soup
Serve in simple white bowls for a beautiful presentation.
[edit] Ingredients
2 cups dried black beans
2 cups celery, coarsely chopped
1 medium onion studded w/4 whole cloves
1 ham hock or 8 oz. salt pork cut into 1 inch cubes
1 tsp. worcestershire sauce
2 tsp. fresh lemon juice
2 tsp. salt
1 tsp. pepper
1/4 cup dry sherry
1 bay leaf
6 thin lemon slices
[edit] Steps
- Rinse & sort beans.
- Cover beans with water & soak overnight; OR bring to a boil for 5 minutes, remove from heat, cover & let rest for 1 hour.
- Drain, rinse & cover beans with water.
- Bring to a boil, cover & simmer approximately 1-1/2 hours or until nearly tender.
- Add celery, onion, ham & bay leaf; cover & simmer an additional 1-1/2 hours.
- Remove bay leaf & cloves from soup & discard.
- In a food processor fitted with the steel blade, puree the soup in batches & return to kettle.
- Stir in sherry just before serving.
- Garnish with lemon slices.
