Meaty 'Cuban Black Bean' Soup |
|
 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 5 |
|
This recipe is based on the black beans that I eat at my favorite Cuban restaurant. Spoon over rice or eat straight. Ingredients:
2 cups dry black beans |
2 cups water |
2 skinless, boneless chicken breast halves - cut into 1 inch strips |
4 (3.5 ounce) links sweet italian sausage |
4 bay leaves |
1 teaspoon ground cumin |
2 onions, chopped |
3 cloves garlic, minced |
1 tablespoon sherry |
1 (6 ounce) can tomato paste |
Directions:
1. In a large bowl, combine the beans with the water and let soak overnight. Beans will double in size so be sure to use a large enough bowl. In the morning, drain and rinse the beans.
2. In a large pot over high heat, combine the beans, chicken, sausage, bay leaves, cumin, onion, garlic and sherry. Add enough water to cover all ingredients.
3. Bring to a boil and reduce heat to low. Cover and simmer for about 30 minutes, or until beans are tender. Add tomato paste to soup and stir until dissolved.
|
|