RCI-VG.004.1257.001
Sopas de Habichuelas negra - Black bean soup
This is a hardy dish that can be enjoyed as a meal alone. It can be accompanied with rice or toasted French or Italian bread with garlic and olive oil and a nice salad.
Prep45 min
Cook40 min
Total85 min
Servings4
Difficultyintermediate
Ingredients
- lb. of dried black beans1 unit
- lb. of cooking Ham ( Ham Steak) sliced into cubes1/2 unit
- - bay leaf2 unit
- - Tablespoon of oregano1 unit
- - Tablespoons of sofrito ( check the foundation page for this recipe)6 unit
- - Quarts of cold water2 unit
- - Table spoons of olive oil4 unit
- 1 unit
Method
1
Rinse the dried black beans thoroughly under cold water and pick through to remove any stones or debris.
2
Heat the olive oil in a large pot over medium heat, then add the sofrito and cook for 2-3 minutes, stirring frequently until fragrant.
3 minutes
3
Add the cubed ham to the pot and cook for 3-4 minutes, stirring occasionally, until the edges begin to brown.
4 minutes
4
Pour in the 2 quarts of cold water and bring to a boil, then add the rinsed black beans, bay leaves, and oregano.
5 minutes
5
Reduce heat to low and simmer for 60-75 minutes, stirring occasionally, until the beans are very tender and beginning to break apart.
70 minutes
6
Taste the soup and adjust seasoning with salt and pepper as needed.
2 minutes
7
Remove the bay leaves and ladle the soup into bowls, ensuring each serving contains beans, broth, and pieces of ham.