Sopa de frijol negro(black bean soup)
SOPA DE FRIJOL NEGRO (BLACK BEAN SOUP)
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups/stews
Amount Measure Ingredient -- Preparation Method
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1 lb Dried black beans
2 qt Cold water
2 c Coarsely chopped onion
1/2 c Coarsely chopped scallions,
-including green tops
3 md Cloves garlic, minced
1 ea Smoked ham hock
2 ea Bay leaves, crumbled
Salt to taste
1 t Freshly ground black pepper
1/2 ea Scotch bonnet-type chile,
-seeded
1/2 c Dark rum
Pick over the beans, rinse them, and put them in a
large heavy pot with the water. Cover the pot and
bring the water quickly to a boil. Stir the beans,
remove them from the heat, and allow them to sit for 1
hour. When the beans have softened, return the pot to
the heat, adding more boiling water if necessary. Then
add the remaining ingredients, with the exception of
the rum. Continue to cook, covered, over low heat for
several hours, until the beans are very tender and the
ham falls off its bone. Remove from the heat and
remove the ham hock bone and meat. Dice the meat
finely and discard the bone. Press the remaining
ingredients through a food mill, taste for seasoning,
and add the diced ham. At this point, the soup can
rest overnight in the refrigerator so that the flavors
mingle, or it can be served at once. To serve, reheat
the soup for 5 minutes while stirring in the rum. Side
dishes of lemon wedges, cooked white rice, minced
onion, or chopped hard-boiled eggs can be served as
garnishes. Serves 6.Subj: Frijoles SOPA DE FRIJOL NEGRO
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