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Cuban Black Bean Soup

Ingredients

  • 2 cups dried black beans
  • 2 cups celery, coarsely chopped
  • 1 medium onion studded w/4 whole cloves
  • 1 ham hock or 8 oz. salt pork cut into 1 inch cubes
  • 1 tsp. worcestershire sauce
  • 2 tsp. fresh lemon juice
  • 2 tsp. salt
  • 1 tsp. pepper
  • 1/4 cup dry sherry
  • 1 bay leaf
  • 6 thin lemon slices
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Cuban Black Bean Soup

by Chef Kokopelli
Time: 2 hours prep, 3.5 hours cook
Servings: 6
 

Directions

  1. Rinse & sort beans. Cover with water & soak overnight; OR bring to a boil for 5 minutes, remove from heat, cover & let rest for 1 hour.
  2. Drain, rinse & cover beans with water. Bring to a boil, cover & simmer approximately 1-1/2 hours or until nearly tender.
  3. Add celery, onion, ham & bay leaf; cover & simmer an additional 1-1/2 hrs.
  4. Remove bay leaf & cloves from onion & discard.
  5. In a food processor fitted with the steel blade, puree the soup in batches & return to kettle.
  6. Add worcestershire sauce, lemon juice, salt & pepper; reheat until hot & bubbling.
  7. Just before serving, stir in sherry. Garnish with lemon slices.
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Summary

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1 vote | 2104 views
0 reviews | 1 comment

Comments

  • Rivertree Kitchen
    Rivertree Kitchen
    October 30, 2011
    We recently purchased half a pig, and I'd been looking for recipes for the hocks. This sounds delicious!