Dining In: Local Restaurant Recipes
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Quick Cuban Black Bean Soup
|# of Servings:
I first had this soup at a Cuban restaurant in Miami on a hot day in March. I liked it even betterin Connecticut on a cold day in January. The secret ingredient is the chipotle chile packed in adobo -- smoked jalapenos in a spicy sauce.
- 4 ounces lean slab or thick-sliced bacon, diced
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 large carrot, chopped
- 1 large stalk celery, chopped
- 3 garlic cloves, finely chopped
- 2 teaspoons dry mustard
- 2 teaspoons (or to taste) mashed chipotle chile packed in adobo sauce
- 3 16-ounce cans black beans, drained and rinsed
- 6 cups high-quality, reduced-sodium chicken broth
- 1 tablespoon chopped fresh thyme
- 4 tablespoons dry sherry
- 1/4 teaspoon (or to taste) Tabasco sauce
- Salt and freshly ground black pepper to taste
- Garnishes: lime wedges, sour cream, chopped tomato, chopped onion, hot cooked
rice, chopped cilantro
- In a large Dutch oven or pot, cook the bacon until crisp.
- Remove with a slotted spoon and pour off all but 2 tablespoons drippings.
- Add the olive oil, and cook the onion, carrot, celery and garlic over medium
heat, stirring often, until the vegetables are soft, about 4 minutes.
- Stir in the dry mustard and chipotle in adobo.
- Add the beans, 5 cups of the broth and the thyme.
- Bring just to a boil, then simmer, uncovered, until the vegetables are very
tender, about 20 minutes.
- In batches, puree all but about 2 cups of the mixture to a roughly smooth
- Return to the pot with the reserved bean mixture and stir in the sherry,
Tabasco sauce and enough of the remaining broth to make a thick soup.
- Simmer an additional 5 minutes. Season with salt and pepper.
- Ladle into bowls. Sprinkle with the bacon. Serve the garnishes on the side.