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Cuban Black Bean Soup

Time1 hour 40 minutes
YieldsServes 8 to 10
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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. It makes a big pot of soup for a big party. Serve the soup with sides of salsa and sour cream.

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1

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

2

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

3

Place 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.

4

Add 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.