Cuban Black Bean Soup
|Olive oil||1 Tablespoon|
|Onion||1 Medium, chopped|
|Leek||1 Large, white part only, finely chopped|
|Garlic||4 Clove (20 gm), finely chopped|
|Cumin seeds||1 Teaspoon, toasted lightly then ground (Cumin Heated In Dry Pan Until Fragrant)|
|Smoked pork bone||1 (About 4 Inches Long)|
|Chicken stock/Water||3 Quart|
|Black beans||2 Cup (32 tbs), soaked overnight, if desired|
|Fresh cilantro||1⁄2 Bunch (50 gm), chopped|
|Sour cream||2 Tablespoon (For Garnish)|
|Chopped cilantro||1 Tablespoon|
1. In a large soup pot over medium heat, heat olive oil 1 minute. Add onion, chopped leek, and garlic; cook 5 minutes until onions turn translucent, stirring frequently. Add cumin, bay leaf, and paprika. Cook 5 minutes more. Add stock, pork bone, and beans. Bring to a full boil. Reduce heat to a simmer and cook 45 minutes. Add cilantro and continue simmering until beans are very tender and start to fall apart, about 45 minutes. (Cooking time will vary, depending on the age of the beans and whether they were soaked—assume 30 minutes less for soaked beans.)
2. Remove the bay leaf. Carefully puree two-thirds of the soup in a blender, then add back to the rest of the soup in the pot. Season to taste with salt and white pepper.
3. Serve topped with a teaspoon of sour cream and a sprinkling of chopped cilantro.