Sopas de Habichuelas negra - Black bean soup
Sopas de Habichuelas Negra - Black Bean Soup Recipe from Italy and Puerto Rico
Introduction
Sopas de Habichuelas negra, or Black Bean Soup, is a traditional dish that is popular in many Latin American countries. This hearty and flavorful soup is made with dried black beans, steak, sofrito, and a variety of seasonings. It is a comforting and satisfying meal that is perfect for a cold day.
History
Black bean soup has been a staple in Latin American cuisine for centuries. Black beans are a nutritious and versatile ingredient that have been used in a variety of dishes throughout history. The combination of black beans, steak, and sofrito in this soup is a classic recipe that has been passed down through generations.
Ingredients
How to prepare
- Place beans in a 6 to 8 qt (7.57 liter) soup pot. Check and remove any that are damaged or broken, and remove any stones. Rinse under cold running water and drain.
- If you plan to make the soup the next day, let the beans soak overnight in enough water to cover them. On the next day, drain the water and add 2 qt (1.89 liters) of fresh cold water to the pot. Bring to a boil, then lower the heat and let it simmer.
- If you plan to make the soup the same day, put enough cold water to cover the beans. Place the pot on the stove over high heat and bring to a boil. Turn off the burner and let it stand for 1 hour.
- In a hot frying pan, pour in 4 tbsp of olive oil and 6 tbsp of sofrito. Cook slowly over medium heat for about 2 to 3 minutes, then add the cubes of ham. Continue sautéing until the flavors have combined and the sofrito has reached a light brown color. Remove the contents of the pan and pour them into the bean pot. Return the pan to the stove and deglaze it with 1 cup of broth from the soup pot.
- Make sure to scrape the bottom of the pan and reduce the liquid by half. Pour the remaining liquid into the soup pot. Add the remaining ingredients and let it simmer slowly, stirring occasionally. Allow it to cook covered for 1 hour, then remove the cover and let the broth thicken to a not-too-thick consistency. This soup is delicious with a teaspoon or two of chopped raw onion sprinkled on top.
- Note: You can use this recipe for a black bean dish by using less liquid.
Variations
- Add diced vegetables such as carrots, celery, and bell peppers for extra flavor and nutrition.
- Use chicken or pork instead of steak for a different protein option.
- Add a splash of hot sauce or a dollop of sour cream for a spicy kick.
Cooking Tips & Tricks
Be sure to check the beans for any stones or debris before cooking.
- Soaking the beans overnight will help them cook faster and more evenly.
- Deglazing the pan with broth adds extra flavor to the soup.
- Adjust the seasonings to taste, adding more oregano or pepper as needed.
Serving Suggestions
Serve Black Bean Soup with a side of rice, avocado slices, and a sprinkle of chopped cilantro. Cornbread or tortillas make a great accompaniment.
Cooking Techniques
Simmer the soup slowly to allow the flavors to meld together.
- Stir occasionally to prevent sticking and ensure even cooking.
Ingredient Substitutions
Use canned black beans instead of dried beans for a quicker cooking time.
- Substitute vegetable broth for the water for a vegetarian version of the soup.
Make Ahead Tips
Black Bean Soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stove or in the microwave before serving.
Presentation Ideas
Garnish Black Bean Soup with a dollop of sour cream, a sprinkle of chopped cilantro, and a wedge of lime for a colorful and appetizing presentation.
Pairing Recommendations
Serve Black Bean Soup with a side of rice, plantains, or a green salad for a complete and satisfying meal.
Storage and Reheating Instructions
Store leftover Black Bean Soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave until heated through.
Nutrition Information
Calories per serving
Each serving of Black Bean Soup contains approximately 300 calories.
Carbohydrates
Each serving of Black Bean Soup contains approximately 30 grams of carbohydrates.
Fats
Each serving of Black Bean Soup contains approximately 10 grams of fat.
Proteins
Each serving of Black Bean Soup contains approximately 20 grams of protein.
Vitamins and minerals
Black beans are a good source of vitamins and minerals, including iron, magnesium, and folate.
Alergens
This recipe contains soy (sofrito) and may contain gluten (depending on the brand of sofrito used).
Summary
Black Bean Soup is a nutritious and filling dish that is high in protein and fiber. It is a great option for a healthy and satisfying meal.
Summary
Sopas de Habichuelas negra, or Black Bean Soup, is a delicious and nutritious dish that is perfect for a comforting meal. This traditional recipe is easy to make and full of flavor, making it a great option for a family dinner or a casual gathering. Enjoy this hearty soup with your favorite toppings and sides for a satisfying and delicious meal.
How did I get this recipe?
I can still recall the sense of amazement I felt when I first saw this recipe for Sopas de Habichuelas negra - Black bean soup. It was many years ago, when I was just a young girl living in a small village in the heart of Mexico. My abuela, my grandmother, was known far and wide for her delicious cooking, and she was always happy to share her recipes with me.
One day, as I sat in her cozy kitchen watching her work her magic over the stove, she began to tell me the story of how she had learned to make this particular soup. It was a recipe that had been passed down through generations in our family, she said, and it had its origins in the indigenous communities of Mexico.
According to my abuela, the key to making a truly authentic Sopas de Habichuelas negra was in the beans themselves. She explained that the black beans used in the soup were a staple in Mexican cuisine, prized for their rich, earthy flavor and hearty texture. They were soaked overnight, then cooked slowly with onions, garlic, and a variety of herbs and spices until they were tender and bursting with flavor.
As my abuela stirred the pot of simmering beans, she told me about the time she had first learned to make the soup. It had been many years ago, when she was just a young bride living in a bustling city far from her childhood home. She had befriended a neighbor who was a talented cook, and who had taken my abuela under her wing and taught her many of the traditional dishes of Mexico.
One day, this neighbor had invited my abuela over to her house to learn how to make Sopas de Habichuelas negra. As my abuela watched and listened, she absorbed every detail of the process, from the careful selection of the beans to the slow, patient cooking that was required to bring out the full depth of flavor.
When the soup was finally ready, my abuela took her first taste and was amazed by how delicious it was. The combination of the tender beans, the savory broth, and the aromatic spices was unlike anything she had ever tasted before. From that moment on, she knew that she had to learn to make the soup for herself.
Over the years, my abuela perfected her recipe for Sopas de Habichuelas negra, adding her own personal touches and experimenting with different ingredients to create a soup that was uniquely her own. She passed the recipe down to me, along with many others that she had collected over the years, and I have cherished it ever since.
Now, as I sit in my own kitchen making a pot of Sopas de Habichuelas negra, I can't help but think of my abuela and the love and care she put into every dish she made. I can still taste the rich, savory broth, the tender beans, and the warm, comforting spices that remind me of home and family.
As I take my first spoonful of the soup, I am filled with a sense of gratitude for my abuela and all that she taught me about cooking and tradition. The flavors dance on my tongue, transporting me back to a time and a place where the simple act of sharing a meal with loved ones was the most precious gift of all. And as I savor the last drops of broth in my bowl, I know that this recipe, and the memories it holds, will be cherished for generations to come.
Categories
| Beef Steak Recipes | Black Bean Recipes | Ham Recipes | Italian Bread Recipes | Italian Recipes | Oregano Recipes | Puerto Rican Recipes | Puerto Rican Soups | Rice Recipes |