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Cuban Bean Soup

Ingredients
  Dried red kidney beans 8 Ounce
  Bacon (streaky) rashers 4 Ounce
  Onions 2 , finely chopped
  Celery stick 1 , chopped
  Carrot 1 , scraped and chopped
  Capsicum 1 , halved, deseeded and chopped
  Olive oil 2 Tablespoon
  Garlic 1 Clove (5 gm)
  Cayenne pepper To Taste
  Tomatoes 2 , chopped
  Salt 1⁄2 Teaspoon
  Bay leaf 1
  Rum 3 Tablespoon
  Lemon slices 4 (For Garnish)
  Hard boiled egg slices 4 (For Garnish)
Directions

GETTING READY
1) Wash and remove the veins off the beans. Transfer the beans into a bowl. Cover with enough water and soak them overnight.
2) Drain the beans. Wash them under cold water.
3) Derind the bacon and chop them into little pieces.

MAKING
4) Into a saucepan, add in the beans and bacon. Add enough cold water to cover the beans. Let the mixture come to a boil.
5) Cover the saucepan and cook on low flame for 1 hour.
6) In a frying pan, heat the oil. Add in chopped vegetables, garlic, pinch of cayenne pepper. Cook the mixture on low flame for 15 minutes. Keep stirring often.
7) Add in the above vegetable mixture over the beans.
8) Add the chopped tomatoes into the pan along with salt and bay leaf. Cook the mixture for 1 hour. If needed, pour a little hot water.
9) Take the bay leaf out. Into the blender, add in the cooked mixture.
10) Next, add in enough water or stock to get 1 3/4 pints of the puree.
11) Transfer the puree back into the pan. Heat well.
12) Take the pan off the flame. Add in the rum. Stir once.

SERVING
13) Transfer the Cuban Bean Soup into a warm serving bowl. Garnish the soup with whipped cream.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Cuban
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Bean
Interest: 
Everyday, Healthy
Cook Time: 
160 Minutes
Servings: 
6

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