Mama Mangia
Super Moderator
Cuban Black Bean Soup
1¼ c. olive oil
1 large onion, chopped
1 red pepper, finely chopped
2 cloves garlic, chopped
14½ oz. can whole tomatoes, chopped, with reserved juice
4 oz. can diced green chilies
1 T. dried thyme
64 oz. canned black beans, rinsed and drained
2 c. chicken broth
Kosher salt
Coarsely ground black pepper
1. Heat oil in a deep pot over medium heat.
2. Add onion, red pepper and garlic and sauté until onion is tender, about 10 minutes.
3. Mix in tomatoes and juice, chilies and thyme; reduce heat to low and simmer until vegetables are very soft, about 10 minutes.
4. Add beans and chicken broth; increase heat to boil soup, then reduce heat and simmer 15 minutes.
5. Puree approximately 2/3 of the soup in batches in a food processor or blender until smooth; return to the pot and simmer until very hot.
6. Season to taste with salt and pepper; serve immediately.
Serves 8.
1¼ c. olive oil
1 large onion, chopped
1 red pepper, finely chopped
2 cloves garlic, chopped
14½ oz. can whole tomatoes, chopped, with reserved juice
4 oz. can diced green chilies
1 T. dried thyme
64 oz. canned black beans, rinsed and drained
2 c. chicken broth
Kosher salt
Coarsely ground black pepper
1. Heat oil in a deep pot over medium heat.
2. Add onion, red pepper and garlic and sauté until onion is tender, about 10 minutes.
3. Mix in tomatoes and juice, chilies and thyme; reduce heat to low and simmer until vegetables are very soft, about 10 minutes.
4. Add beans and chicken broth; increase heat to boil soup, then reduce heat and simmer 15 minutes.
5. Puree approximately 2/3 of the soup in batches in a food processor or blender until smooth; return to the pot and simmer until very hot.
6. Season to taste with salt and pepper; serve immediately.
Serves 8.
