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Cuban Black Bean Soup

Yogic.Chef's picture
Ingredients
  Dried black beans 250 Gram (Around 9 Ounce)
  Water 1 Liter (Around 1.75 Pints)
  Sweet potato/Yam 1
  Bay leaf 1
  Butter/Margarine 25 Gram (Around 1 Ounce)
  Chopped ginger root 1 Tablespoon (Fresh Ones)
  Salt To Taste
Directions

Drain the beans and place them in a large pan with the water.
Bring to the boil and boil vigorously for 10 minutes.
Lower the heat.
Add the sweet potato or yam, bay leaf and ginger, if using.
Cover and simmer for about 1 hour, or until the beans are tender, adding more water if necessary.
Allow to cool slightly, then puree in a food processor or blender until the mixture is smooth (leave a few beans whole to stir into the puree, if preferred).
Return the puree to the pan and add the butter or margarine.
Season to taste with salt.
Simmer for 10 minutes.
Serve at once, topped with yoghurt, fromage frais or grated cheese, if desired.

Recipe Summary

Cuisine: 
Cuban
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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