Monday, December 16, 2013

Cuban Black Bean Soup

Meet my precious friend, Hollie!
This is us when our youngest were just tiny, and our husbands were both going to seminary and working together.  We all attended the same church fellowship, North Wake.
Love this friend so, and am so glad our lives overlapped for those years.
She & her husband and family now live in S.C.,
and she is expecting her third child.  

Hols gave me this supe-comf-coze recipe for cuban black bean soup years ago, and it's one of our wintertime staples.  It's cheap, and makes a TON.  I always have plenty to feed our family for a meal or two, and then enough to freeze for another meal.  I love that.  And the beans and rice are so hearty and filling and healthy.  Yum.

1 large onion, finely chopped
1 medium green bellpepper, finely chopped
6 cloves minced garlic
1 lb dried black beans
1 cup cooked ground sausage (we use Jimmy Dean)
3 cups beef broth
1 3/4 cups water
1/4 cup apple cider vinegar
1.5 tsp ground cumin
1.5 tsp dried oregano

to garnish:
white rice
sour cream
fresh cilantro

Soak black beans overnight.  Drain.
Brown ground sausage in skillet with onion, pepper, and garlic.
Mix all soup ingredients in a large crockpot.
Drain sausage/pepper/onion mixture and add to crockpot.
Cook on high for 6-8 hours or until beans are fork tender.
Serve over white rice.
Garnish with sour cream and fresh chopped cilantro

This makes an enormous crockpot of soup.
We like to drain the juice from leftovers and use it for burrito filling another night the same week.

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