Cuban black bean soup - Detailed recipes with photos.

Cuban black bean soup – a detailed recipe cooking. Time: 2 час. 20 minutes. Difficulty: easy Servings: 8 servings as a snack in recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

450 gr black beans (sort, rinse, drain water)
2 smoked pork shanks (approximately 700 gr.), Can be replaced ham or bacon
2 tbsp. l olive oil
1 medium diced onion the size
1 diced carrot
2 clove buds
1 garlic head cut across
2 bay leaves
2 tsp dried oregano
9 tbsp. water
2 tsp coarse salt
1/4 – 1/3 Art. dry sherry or dark rum
Ground black pepper
1/2 – 1 tsp balsamic vinegar
Serving options: With sour cream or cream, crushed green onions or chives, with crumbled feta cheese or keso fresco (read) or grated cheddar, with diced red bell pepper diced avocado or chopped jalapenos.

Recipes with similar ingredients: black preto beans, pork, sherry, rum, balsamic vinegar, carrots, onions, garlic, cloves, oregano, sour cream, cream fresh, feta cheese, keso fresco cheese, cheddar cheese, jalapenos, avocado

Recipe preparation:

Put the beans in a large pot and fill with water so that it was 5 cm above the level of the beans. Bring to a boil and cook 5 min Remove from heat, cover and let stand for 1 hour. Fly off the water and leave the beans.
In a large soup pan over medium or medium high heat. heat oil. Put onions and carrots and fry until light brown, approximately 10 min. Stick the clove in halves of garlic. Put the garlic in the pan along with the laurel leaves, oregano, beans and pork. Add water and bring to strong boil. Season 2 tsp. salt. Reduce the fire to maintain a low boil, and cook the beans and meat until soft, about 1.5 hours
Remove the pan from the heat and cool slightly. Take out the soup shanks and let them cool. Separate meat, discard bones, fat and the skin. Cut the meat into small cubes. Mash the soup until homogeneous condition with a hand blender or batches in the usual blender. You can add more water to get what you want. consistency. Pour in sherry and vinegar, mix well. Again put soup not medium heat and cook with chopped meat. Again salt and pepper to taste. Pour the soup into heated bowls and serve by laying on top a little fresh salsa from chili peppers and tomatoes.