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This Recipe contributed by: | ||||||||||
| (Sally’s Mom’s composite of the best from well known restaurants “The Columbia” in Tampa, Florida and “Lazara Gazagna” in San Juan, Puerto Rico where she lived. This is the best black bean soup I've ever had. Roast the cumin in the oven a bit until it jumps around before you use it. This enhances its flavor. Our exec. chef says to do this part.) Ingredients 1 1/2 lb. black beans 4 qts. water left from cooking a ham bone (or plain water to which you add tsp. salt) 1/2 c. olive oil 5 big cloves garlic 2 onions 1 big green bell pepper 1 1/2 - 2 tsp. oregano 2 tbs. sugar 3/4 tbs. cumin (must have this) 3 tbs. vinegar or white wine Procedure Pick beans and soak overnight Drain, rinse, drain again Place in kettle with ham water and bring rapidly to a boil and reduce heat to moderate and cover and cook about 45 min. While the beans are cooking, sauté in olive oil the onion, garlic, and green pepper for 10 min. Add to the sautéed stuff above 1 cup of the drained cooked beans, then mash the sauté and the beans together . Put the mashed sauté back into the kettle with the spices and cook for 1 hour. Add vinegar and cook 1 more hour. Uncover and cook until it thickens. Suggested serving Cook rice ahead of time to warm at serving time. Serve with chopped sweet onions and sour cream. | ||||||||||
| (Updated: 01 Feb 2006) | ||||||||||
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