Cuban Black Bean Soup Recipe
Are you looking for people's choice Cuban Black Bean Soup recipe? The most important ingredient in Cuban Black Bean Soup is Beans. This Cuban Black Bean Soup is always a hit as an Appetizer . Try it and if you adore this Cuban Black Bean Soup, then tell your friends about it.
Ingredients
1 pound dried black beans
6 cups water
2 medium-size onions, chopped
2 tablespoons minced fresh ginger
4 cloves garlic, minced
3 stalks celery, thinly sliced
2 hot peppers, seeded and minced
1/4 cup minced fresh parsley
1 teaspoon thyme
1 bay leaf
5 cups water
2 cups Chicken Stock
4 teaspoons tamari or soy sauce low-fat yogurt (garnish)
Directions
Soak the black beans overnight in the 6 cups of water.
Drain the beans.
Place in a very large ovenproof casserole or small roasting pan.
Add the onions, ginger, garlic, celery, peppers, parsley, thyme, and bay leaf.
Add enough water to cover the ingredients (about 5 cups), then stir in the stock and tamari.
Bake at 375° for 2 hours or until the beans are tender.
Remove the bay leaf.
Drain the beans.
Place in a very large ovenproof casserole or small roasting pan.
Add the onions, ginger, garlic, celery, peppers, parsley, thyme, and bay leaf.
Add enough water to cover the ingredients (about 5 cups), then stir in the stock and tamari.
Bake at 375° for 2 hours or until the beans are tender.
Remove the bay leaf.
