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Mains, Soups

Cuban Black Bean Soup

Cuban Black Bean Soup
Bob Carey / Los Angeles Times

Dear SOS: I'm living for the day when we can obtain the recipe for Cafe del Rey's Cuban black bean soup. Can you help? Idette Chinlund Manhattan Beach Dear Idette: The popular restaurant in Marina del Rey sent this recipe. ... Read more

Total time: 1 hour 40 minutes plus 8 hours soaking | Serves 8 to 10
  • 1 1/2 pounds dried black beans
  • Water
  • 1/4 pound bacon, chopped
  • 1 1/2 onions, chopped
  • 1 carrot, diced
  • 2 stalks celery, thinly sliced
  • 2 cloves garlic, minced
  • 2 jalapenos, chopped
  • 1/4 cup white wine
  • 3 quarts chicken stock
  • 1 cup whipping cream
  • 1 tablespoon lime juice
  • 1/2 sprig thyme
  • 1 cup dry Sherry
  • 1 tablespoon olive oil
  • 6 small tomatoes, seeded and chopped
  • 1/2 tablespoon ground cumin
  • Salsa, for serving
  • Sour cream, for serving

Step 1Place beans in bowl and cover with water. Soak overnight, then drain and set aside.

Step 2Saute bacon in large skillet over medium heat until cooked, 5 to 8 minutes. Drain bacon on paper towels, reserving 2 tablespoons fat from skillet.

Step 3Place reserved bacon fat, bacon, onions, carrot, celery, garlic and chiles in stock pot. Saute over medium heat until onions are tender, 5 minutes. Add wine, drained beans and stock. Bring to boil, reduce heat and simmer over medium-low heat until beans are soft, about 1 hour.

Step 4Add cream, lime juice, thyme, Sherry and oil. Return to boil. Add tomatoes and cumin. Remove soup from stove and puree in batches, then strain. Serve with salsa and sour cream.


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