Sopa de Frijoles Negros

Sopa de Frijoles Negros Recipe from Cuba

Region / culture: Cuba | Preparation time: overnight | Cooking time: 1-1.5 hour | Servings: 4-6

Introduction

Sopa de Frijoles Negros, or Black Bean Soup, is a traditional dish in Latin American cuisine. This hearty and flavorful soup is made with black beans, ham, and a variety of spices. It is a comforting and satisfying meal that is perfect for a cold day.

History

Black beans have been a staple in Latin American cuisine for centuries. They are a rich source of protein and fiber, making them a nutritious and filling ingredient. Black bean soup has been enjoyed by generations of families, with each cook adding their own twist to the recipe.

Ingredients

1 lb (454 g) dried black beans (plus enough water to soak them)
1 cup chopped onions
1 tbsp butter or margarine
4 cups water (in addition to the water for soaking)
1 beef bouillon cube
12 oz (340 g) cooked lean ham, cubed
2 bay leaves
0.5 tsp dried oregano
0.5 tsp salt
1 whole dried red chile
1 cup chopped green bell pepper

How to prepare

Inspect the dried beans and remove any stones or beans that are damaged.
Soak the beans overnight, then drain them.
In a large pot, sauté the onion in butter or margarine until it becomes translucent.
Add the beans, fresh water, bouillon cube, ham cubes, and spices to the pot and bring it to a boil. Then, reduce the heat, cover the pot, and let it simmer until the beans become tender (approximately 1 – 1.5 hours).
Take out about 1 cup of beans from the soup and mash them. Return the mashed beans to the soup.
Continue stirring until the soup thickens.
Remove the bay leaves and chile pepper, and discard them.
Add the green pepper to the soup.
Cover the pot and let it simmer for an additional 15 minutes.
Serve the soup over rice.

Variations

Add diced tomatoes for a touch of acidity.
Use bacon instead of ham for a smokier flavor.
Garnish with a dollop of sour cream or a squeeze of lime juice.

Cooking Tips & Tricks

Soaking the beans overnight helps to reduce cooking time and ensures that they cook evenly.

- Adding a beef bouillon cube enhances the flavor of the soup.

- Mashing some of the beans helps to thicken the soup and create a creamy texture.

- Removing the bay leaves and chile pepper before serving ensures that the soup is not too spicy.

Serving Suggestions

Serve Sopa de Frijoles Negros with a side of rice and a sprinkle of fresh cilantro on top.

Cooking Techniques

Sautéing the onions before adding the beans helps to develop their flavor.

- Simmering the soup slowly allows the flavors to meld together.

Ingredient Substitutions

Use vegetable broth instead of water for a vegetarian version.

- Substitute turkey bacon for a lower-fat option.

Make Ahead Tips

Sopa de Frijoles Negros can be made ahead of time and reheated before serving. The flavors will continue to develop as it sits.

Presentation Ideas

Serve Sopa de Frijoles Negros in a colorful bowl with a side of rice and a sprinkle of fresh herbs on top.

Pairing Recommendations

Pair Sopa de Frijoles Negros with a crisp green salad or some crusty bread for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Sopa de Frijoles Negros contains approximately 250 calories.

Carbohydrates

Each serving of Sopa de Frijoles Negros contains approximately 30 grams of carbohydrates.

Fats

Each serving of Sopa de Frijoles Negros contains approximately 5 grams of fat.

Proteins

Each serving of Sopa de Frijoles Negros contains approximately 15 grams of protein.

Vitamins and minerals

Black beans are a good source of iron, magnesium, and folate.

Alergens

This recipe contains dairy (margarine) and meat (ham).

Summary

Sopa de Frijoles Negros is a nutritious and balanced meal that is rich in protein, fiber, and essential vitamins and minerals.

Summary

Sopa de Frijoles Negros is a delicious and nutritious soup that is perfect for a cozy night in. With its rich flavors and hearty ingredients, it is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was many years ago, when I was just a young girl living in the small village of San Miguel in Mexico. My abuela, Maria, was the one who taught me how to make Sopa de Frijoles Negros, a traditional Mexican dish that has been passed down through generations in our family.

Abuela Maria was a wonderful cook, and she loved to share her recipes with me. She had learned how to make Sopa de Frijoles Negros from her own mother, who had learned it from her mother before her. It was a recipe that had been in our family for as long as anyone could remember, and it was a dish that was always made with love and care.

I remember the first time Abuela Maria showed me how to make Sopa de Frijoles Negros. We gathered all of the ingredients together - black beans, onions, garlic, tomatoes, and spices - and she patiently guided me through each step of the cooking process. She showed me how to soak the beans overnight, how to sauté the onions and garlic until they were soft and fragrant, and how to simmer everything together until the beans were tender and the broth was rich and flavorful.

As we cooked together, Abuela Maria shared stories with me about her own childhood and the meals she had enjoyed with her family. She told me about the importance of using fresh ingredients and taking the time to prepare food with care and attention to detail. She taught me how to taste and adjust seasonings as I cooked, and she showed me the importance of patience and love in the kitchen.

The aroma of the Sopa de Frijoles Negros filled the kitchen as it simmered on the stove, and I couldn't wait to taste the finished dish. Finally, after hours of cooking, it was time to serve the soup. Abuela Maria ladled it into bowls and garnished it with fresh cilantro and a squeeze of lime. As I took my first spoonful, I was transported back to my childhood in San Miguel, surrounded by the sights and smells of home.

From that day on, Sopa de Frijoles Negros became a staple in my own kitchen. I would make it for my own children and grandchildren, passing down the recipe and the memories that came with it. Each time I cooked the soup, I would think of Abuela Maria and the love and care she had put into teaching me how to make it.

Over the years, I have made Sopa de Frijoles Negros for countless family gatherings and celebrations. It has always been a dish that brings people together, warming their hearts and filling their bellies with comfort and joy. I have shared the recipe with friends and neighbors, spreading the tradition of this beloved soup far and wide.

As I grow older, I find comfort in knowing that the recipe for Sopa de Frijoles Negros will live on through my children and grandchildren. It is a reminder of where we come from and the love that has been passed down through generations. And every time I make the soup, I am transported back to that cherished memory of learning to cook with Abuela Maria, surrounded by the warmth and love of family.