Black Bean Soup Cuban Style by Chef Charles Knight
Black Bean Soup Cuban Style by Chef Charles Knight
Black Bean Soup Cuban Style by Chef Charles Knight
Black Bean Soup Cuban Style by Chef Charles Knight
Black Bean Soup Cuban Style by Chef Charles Knight
Black Bean Soup Cuban Style by Chef Charles Knight

Black Bean Soup Cuban Style by Chef Charles Knight

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Cuban Style Black Bean Soup  
Serves: 10 to 12
Preparation Time 2 hours 

Equipment: French chef knife, cutting board, 8-quart Stockpot, large wooden stirring spoon, food processor.

Ingredients

  • 2 tablespoons unsalted butter
  • 1 tablespoon pure golden olive oil (not the green stuff)
  • 1 large, sweet onion diced
  • 2 medium carrots, diced
  • 1 large red pepper, seeded ribs removed diced
  • 5 to 7 gloves garlic minced
  • 1 cup chardonnay wine
  • 1 28 ounce can Cento canned tomatoes seeded and processed smooth
  • 1 teaspoon sugar
  • 1 lb. ham steak cubed
  • 2 or 3 bay leaves
  • 1 tablespoon “Bada Complete Seasoning”
  • 1 to 2 teaspoons Cumin
  • 1 tablespoon Apple cider vinegar.
  • 1 tablespoon fresh lime juice
  • 1 110 oz can Goya Black Beans 
  • 3 cups chicken broth
  • 2 cups filtered purified water*
  • ½ cup Cilantro, chopped
  • Sour cream (optional)  

Directions,

Preheat the stockpot over medium-high heat 375ᵒF. Sauté onions, carrots, peppers,

and garlic until a caramelized and a fond (light brown residue) develops on the bottom of the pan. Stir occasionally (about 15 to 20 minutes). DO NOT BURN the vegetables. Deglaze the pan with wine and cook until the alcohol burns off. Inhale and enjoy!

Add the tomatoes and sugar (sugar takes out acidity). Continue to stir until the tomato base sauce thickens. About 5 to 7 minutes.

Add the cubed ham, bay leaf, Bada seasoning, cumin, apple cider vinegar, and fresh lime juice. Stir to combine.

  • Note: Wine, Vinegar and Lime Juice are acids that work to tenderize by breaking down fibers. Adding an acid during certain steps in the recipe tenderizes, it also penetrates and flavors the food.

Add the black beans, chicken stock, water, and stir to combine. Continue to cook until the soup comes to a simmer. Stir and reduce the heat to low (200-210ᵒF). Cook about 30 to 45 minutes to enhance flavors.

To serve, top with sour cream (optional) and cilantro, and Serve with Cheddar Corn Muffins – Recipe HERE

"Cooking is Chemistry. Adding tap water containing chlorine, ammonia, chloramines, and other contaminants to your food, especially soups, stews, and chili, can change the chemical composition and neutralize flavor requiring the addition of more chemicals like Sodium Chloride NaCl “Table Salt”.

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