Recipe: Cuban Black Bean Soup Recipes from The Kitchn

When I was a kid, we lived in Miami, and we had a Cuban neighbor whom I now only remember as "Mrs. Garcia." She had arrived in Miami via boat from Cuba, and I don't know where she is now, but she gave my mother her recipe for black bean soup, which I still use to this day. So wherever you are, Mrs. Garcia, thank you for this recipe. It has ruined me for all other black bean soups; nothing I've had in Cuban restaurants matches up to this.

While the ingredient list and preparation time of this classic soup are both short, the soup itself takes several hours to cook and the beans have to be soaked overnight, so I think this is best made on the weekend, when you'll be home all day to stir and season the soup as it cooks. It fills the house with a wonderful aroma, too, which is a bonus.

And last but not least: The vinegar is the secret ingredient; it makes the soup more creamy and gives it a little "tang."

Tester's Notes
I love black bean soup, so I had been meaning to try this recipe of Kathryn's for a long time. Black bean soup reminds me of my years living in Florida, where soups like this one were menu staples of many of the restaurants in my neighborhood.

This soup does not disappoint. It has the depth of flavor that beans develop as they cook, slowly not to mention the richness from a ham hock slowly falling apart in the pot. The soup was extremely easy and quick to prepare it took me 5 minutes to refill the bean pot and add the vegetables. It cooked, long and slow, and covered with a lid so I didn't even have to worry about the water boiling off.

The result was an irresistibly creamy soup and a lot of it! This is one to make, eat for two days, and then freeze as a little care package for your future self. - Faith

Mrs. Garcia's Black Bean Soup

Serves 8 or more

1 pound dried black beans
1 medium onion, finely chopped
1 green bell pepper, finely chopped
3 cloves garlic, minced
1 ham bone or smoked ham hock
1/2 cup olive oil
Salt and freshly-ground black pepper
1/3 cup white or cider vinegar

To garnish:
Sour cream
Chopped raw onion
Chopped red pepper

The night before cooking the soup, place beans in a colander and wash them with cold running water. Pick out any rocks or beans that are broken or shriveled. Put the beans in a large (4 quarts or larger) Dutch oven or soup pot with a lid and cover with enough cold water so that it comes to one inch over the top of the beans. Soak overnight.

The next day, drain the water out of the pot and refill with clean cold water. Add enough water so that it comes an inch above the beans. Stir in the chopped onion, pepper, and garlic. Add the ham bone or hock, and stir in the olive oil. Add 2 teaspoons salt and a generous quantity of black pepper.

Bring to a boil over high heat. Skim off any white foam, then reduce the heat to low and cover. Simmer for 4 to 5 hours, until the beans are very soft and the soup is creamy, not watery. Check after 2 hours. If the beans seem dry or stewy, add another cup of water. The final consistency should be velvety and thick, and the soup should coat the back of a spoon. (The beans will soften in the first two hours. The goal is to continue cooking the soup until some of the beans break down and create the smooth, thick soup base.)

Stir in the vinegar and simmer for an additional 15 minutes, uncovered.

Serve over rice (optional) and garnish with chopped raw onions and sour cream. Also, if you like, little bits of chopped chicharrnes can be garnished on top. Add some sweet fried plantains as a side dish!

This makes a large pot of soup, but it freezes very well.

Related:
Sense of Place: The Food of Florida
Sense of Place: The Flavors of Florida
Good Question: What Goes with Black Bean Soup?
Cuban Mojo: Marinade and Dipping Sauce

(Recipe originally published 2009-10-12)

(Images: Faith Durand)

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Black Bean Soup Recipe : Dave Lieberman : Recipes : Food Network 40 min; 10 slices bacon, finely chopped; 2 medium onions, chopped (about 2 1/2 cups); 6 garlic cloves , pressed; 1 (14 1/2-ounce) can reduced-sodium chicken broth; 1 ... Cuban Black Bean Soup recipe BLEND 1 can of beans and half the broth in blender until smooth. Cook and stir onions, garlic and cumin in hot oil in large saucepan on medium heat 3 min. Add bean ... Black Bean Soup Recipe Simply Recipes Spicy, hearty black bean soup with ham hocks, sweet potatoes, bell pepper, onion, cumin, chili, and molasses. Garnish with cilantro, sour cream, and avocado. Cuban Black Bean Soup Recipe - Food.com - 239607 Great for black bean lovers! ... What's a Cookbook? You can save and organize your favorite recipes into FREE online cookbooks. Cuban Black Bean and Potato Soup Recipe Vegetarian Times Vegetarianism 101. 28-Day Veg Boot Camp; 7-Day Portion Control Challenge; Vegan Starter Kit; Why Go Veg? Ask the Doc. Best Diet for Breast Cancer; Do I Need a ... Cuban Black Bean Soup - Food.com - Thousands Of Free Recipes From ... Chef Douglas Rodriguez of DeLaCosta restaurant in Chicago was born in America, but this recipe is inspired by his mother's black bean soup, which offered robust ... Recipe: Cuban Black Bean Soup Recipes from The Kitchn The Kitchn When I was a kid, we lived in Miami, and we had a Cuban neighbor whom I now only remember as "Mrs. Garcia." She had arrived in Miami via boat from Cuba, and I don't ... Black Bean Soup Recipe : Tyler Florence : Recipes : Food Network 2 hr 20 min; 1 pound dried black beans; 4 cloves garlic; 2 onions, roughly chopped; 1 green bell pepper , seeded and roughly chopped; 1/4 bunch fresh cilantro; Extra ... Cuban Black Bean Soup Recipe MyRecipes.com Inspired by his Cuban mother's black bean soup, Chef Douglas Rodriguez of DeLaCosta restaurant in Chicago developed the robust flavor in this recipe for people who ... Cuban Black Bean Soup Recipe Recipes FamilyFun Because it's made with just a handful of basic ingredients, this flavorful Cuban soup is easy and inexpensive to prepare.

Recipe: Chipotle Chicken Fajitas with Creamy Black Bean Spread Recipes from The Kitchn

Fajitas taste best when the meat and veggies come straight off the grill, no question. But don't let that stop you when it comes to getting your fajita fix. I make this recipe entirely on the stovetop, where the spicy chicken picks up a touch of char from the grill pan and the peppers cook until they are completely tender. Add a dollop of creamy black bean spread and we have dinner.

The chipotle idea for these fajitas came from these pork cheeseburgers, which we made and loved the chipotle peppers (plus the adobo sauce they frequently come in) pack a huge punch of flavor and heat. This is why the black bean spread is such a nice, mellow complement. I added some sour cream to my go-to black bean dip to make it smoother and a little more decadent, although you could use yogurt.

As for the toppings, we keep it pretty simple with onions, peppers, and some cilantro at our house, but pile on whatever you want. Avocado or tomatoes would also be great. When cooking the peppers, be sure to let the linger in the pan long enough to develop some blistered bits and crunchy edges.

Tester's Notes

I had some friends visiting last week and was looking for something easy and fun to serve them for dinner after a long day of traveling. This did the trick perfectly. It looks like a lot of ingredients, but it actually comes together quickly. I served everything in bowls, set a big plate of tortillas in the middle of the table, and let everyone dive in. We had chips and guacamole on the side, which rounded out the meal perfectly.

I have to say that the black bean spread was the biggest surprise in this recipe. It uses just a few simple ingredients, but delivers big on flavor. It really was the perfect companion to the spicy chicken, and I plan to make an extra-large batch of it at my next party to serve as a dip.

We didn't have any leftovers after our meal, but I think one or two of these fajitas would make a great lunch the next day, either warmed or eaten cold as a sandwich wrap. It could be worth cooking an extra chicken breast and some peppers just for the leftovers. Emma

Chipotle Chicken Fajitas with Creamy Black Bean Spread

Serves 2 to 4

For the chicken:
1 clove garlic, minced
1 chipotle pepper in adobo sauce, minced
1 teaspoon adobo sauce (from the jar or can the peppers came in)
Juice of 1 lime
1/2 teaspoon ground cumin
1/2 teaspoon salt
Freshly ground pepper
2 boneless, skinless chicken breasts

For the black bean spread:
2 teaspoons olive oil
2 scallions, white and green parts chopped
1 clove garlic, minced
1/2 jalapeo pepper, minced
1 cup cooked black beans, drained and rinsed
2 tablespoons sour cream or plain yogurt
1/2 teaspoon salt
1/4 teaspoon cumin
Small palmful of fresh cilantro (about 1 tablespoon)
Juice of 1/2 lime

For the fajitas:
3 teaspoons olive oil
1 small green bell pepper, sliced into thin strips
1 small red bell pepper, sliced into thin strips
1 small onion, sliced thin
Salt and pepper
Flour tortillas
Cilantro, for serving
Lime, for serving

First, marinate the chicken. Combine the garlic, chipotle pepper, adobo sauce, lime juice, cumin, salt, and pepper in a bowl and stir to combine. Put the chicken breasts in a shallow dish or pie plate, pour the marinade over, and allow to sit for about an hour at room temperature. Flip them once or twice to make sure all surfaces of the chicken are well-coated with the marinade.

While the chicken is marinating, prepare the black bean spread and cook the peppers and onions. For the spread, heat the olive oil over medium heat in a skillet. Add the scallions, garlic, and jalapeo, and cook until soft but not brown, about 3 minutes. Transfer the mixture to a food processor. Add the beans and all remaining ingredients. Process until smooth. Taste and add more salt or lime juice as needed. If the spread seems too thick, add water 1 tablespoon at a time until creamy. Set aside until needed.

To cook the peppers and onions, heat 3 teaspoons of olive oil over medium-high heat in a skillet (the same used for the black bean spread is fine). Add the peppers and onions along with salt and pepper. Cook until the peppers and onions are as soft as you'd like and a bit charred on the edges, 8 to 10 minutes total. Remove from heat and set aside.

Once the chicken has marinated, heat a grill pan over high heat and brush with vegetable oil. Turn on a kitchen fan or open a window in case the chicken gets smoky as it cooks. Lay the chicken breasts in the pan and pour the marinade over top. Cook the chicken for about 5-8 minutes on each side until cooked through. Thinner chicken breasts will cook more quickly than thick ones. Let the cooked chicken breasts rest on a cutting board tented in foil for 5 minutes. Slice into thick strips.

To assemble the fajitas, spoon some black bean spread onto a tortilla and top with chicken, peppers, onions, a squeeze of lime, and a sprinkle of cilantro leaves. Leftovers will keep refrigerated for up to a week.

Related: Good Eats: Chipotle Chicken Salad Tacos

This post was originally published 5/19/09.

(Image: Emma Christensen)

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