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Pepperoni Black Bean Soup

Chef.at.Home's picture
Ingredients
  Dried black beans 2 Pound
  Water 1⁄4 Cup (4 tbs)
  Pepperoni 1⁄2 Pound, cut into 1/2-inch slices
  Onions 3 Large, sliced
  Boneless smoked pork butt 1
  Dry red wine 2 Cup (32 tbs)
  Oranges 3 , peeled and sectioned
  Salt 2 Teaspoon
  Chopped parsley 1⁄4 Cup (4 tbs)
Directions

1. Combine beans with water in a large kettle. Bring to boiling and boil 2 minutes; cover. Remove from heat and let stand 1 hour.
2. Bring beans to boiling again, add pepperoni and onions; reduce heat; cover. Simmer 2 hours, stirring occasionally, or until beans are tender. Add pork and wine. Simmer 1 1/4 hours, or until meat is tender.
3. Remove meat and keep warm. With a slotted spoon, remove pieces of pepperoni and about 3 cups of whole beans. Puree remaining beans and soup in a covered electric-blender container or press through a sieve. Return to kettle along with pepperoni and the whole beans.
4. Add sections from 2 of the oranges and the salt. Taste and add additional salt, if you wish. Bring to boiling; ladle into soup bowls. Garnish each serving with a section of reserved orange; sprinkle with parsley.
5. Slice pork butt thin and pass it around on a separate plate to eat with mustard and whole-wheat bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Cuban
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Bean
Interest: 
Healthy
Servings: 
20

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