Cuban Black Bean Soup

Cuban Black Bean Soup
Photo by Becky Luigart-Stayner-Jan Gautro

Ingredients

  • 2 cups diced peeled avocado
  • 1/3 cup finely chopped seeded jalapeño pepper (about 2 medium)
  • 1/3 cup finely chopped seeded jalapeño pepper (about 2 medium)
  • 1 cup light sour cream
  • 3 ½ cups chopped green bell pepper (about 3 medium)
  • 2 tablespoons chopped fresh oregano
  • 1 ½ cups chopped 33%-less-sodium smoked, fully cooked ham
  • + 25 more ingredients
    • 2 bay leaves
    • 1 tablespoon canola oil
    • 1 ½ tablespoons sugar
    • 1 pound dried black beans
    • 3 ½ cups chopped green bell pepper (about 3 medium)
    • 2 cups diced peeled avocado
    • 2 tablespoons dried oregano
    • 1 cup light sour cream
    • 2 cups thinly sliced red onion
    • 2 tablespoons chopped fresh oregano
    • 2 ½ cups coarsely chopped onion
    • Lime wedges (optional)
    • 1 tablespoon canola oil
    • 2 bay leaves
    • 1/3 cup chopped shallots (about 2 small)
    • 12 ½ cups water, divided
    • 2 teaspoons kosher salt
    • Lime wedges (optional)
    • 1 cup chopped fresh cilantro
    • 1 tablespoon ground cumin
    • 2 ½ cups coarsely chopped onion
    • 2 tablespoons fresh lime juice
    • 1/3 cup chopped shallots (about 2 small)
    • 10 teaspoon unsalted pumpkinseed kernels, toasted
    • 10 teaspoon unsalted pumpkinseed kernels, toasted

Place bay leaves and beans in a Dutch oven. Add 12 cups water to pan; bring to a boil. Reduce heat, and simmer 2 1/2 hours or until tender, stirring occasionally. Heat oil in a large skillet over medium heat. Add bell pepper, chopped onion, and shallots to pan; cook 10 minutes or until onion is t...

View full recipe at My Recipes

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