THE CHURCH POTLUCK

REAL COMFORT FOOD FROM THE UPPER MIDWEST! NO SISSY STUFF! CHURCH DINNER RECIPES COLLECTED OVER 50 YEARS BY OUR MOM AND US!

Monday, December 10, 2012

CUBAN BLACK BEAN SOUP

This recipe is a combination of two different Frugal Gourmet recipes.  One from his first book, the other from his book "Our Immigrant Ancestors".  Turned out really well after a couple of modifications.

ingredients:
1 lb Black Beans
1 lb Thick sliced Bacon, chopped into 1/4" pieces
1 large Yellow Onion, finely chopped
2 ribs Celery, chopped
3 cloves Garlic, minced
1 49 oz can Chicken Broth
2 Bay Leaves
1 Ham Hock
1 tsp Cumin
1 tsp Tabasco
1/2 tsp Chili Pwd
1/4 tsp Pepper
1/4 tsp Basil
1/4 tsp Thyme
1 Tbls Red Wine Vinegar



Step A:  Soak one pound of black beans in one gallon of water overnight.  Rinse, then simmer in 1 gal water for 5 hours.  Drain.
                                                          OR
Open 6 - 15oz cans of Black Beans

Step 2:  In a large Dutch oven, cook bacon over med heat until well browned.  Drain, reserving 3 Tbls  of drippings.  Saute Celery in drippings for 3 mins, then add onions and saute until onions are soft and clear.  Add bacon, beans and remaining  ingredients to pot.  Simmer for 1 hour.  Discard Ham Hock and Bay leaves.  Remove 1 cup of beans from soup, smash with a fork, and stir back in to thicken.  Cook 10 mins more, then serve....

Enjoy!