Saturday, August 20, 2011
1 lb. black beans (Can use canned beans
to bypass soaking process)
1 red pepper, seeded, large diced
1 green pepper, seeded, large diced
1 white onion, large diced
1 bay leaf
6 cloves garlic, minced
1 T. cumin
1 T. sugar
1 T. oregano
1/8 c. white vinegar
1 banana pepper or Italian frying pepper
salt to taste
Olive oil, for sauteing, plus 1/4 cup olive oil
1/2 cup red onion, finely chopped
1/2 c. sour cream
In a large stock pot, cover the beans in water, covering them by 2 inches. Add bay
leaf, cumin, oregano, and Italian pepper. Simmer until the beans are tender, about 45
minutes. Remove the pepper in a pan, saute the onion, red and green peppers until
translucent. Puree in a blender. (This is called “sofrito”). In the same pan saute the
garlic. Add to the beans, along with the sofrito, 1/4 cup olive oil, sugar, and vinegar.
Season with salt. Continue to cook until very thick, about 45 minutes. Garnish with
red onion and sour cream.
Variation:I omitted vinegar, sugar and banana pepper. I added browned hot sausage 1 lb., 1cup of chopped ham and 1/2 cup of rice and cooked for 20 minutes longer. Gives it more of a gumbo feel.
4 slices of thick bacon, diced
2 c. water
2 onions, diced
6 sprigs of parsley
2 potatoes, cubed
1 Bay leaf, tied together with parsley with string
2 carrots, diced
1 turnip, diced
1 head of cabbage, green , shredded
salt and pepper to taste
4 c. chicken stock
1/4 c. Parmesan cheese
In a 6 qt. pot, lightly brown the bacon and onion to soft over low heat. Combine all
ingredients in pot, except salt, pepper and cheese. Simmer 2 hours. Discard parsley
bundle. Season to taste. Pour into soup bowls and garnish with Parmesan.
We would have a get together with my brother's family and do a 5 course meal from a different country. This was from our German exploration. My kids have since renamed this (forgive me) poop soup....hey, it's a house full of boys! It really is a great root soup recipe. It freezes great. The Parmesan is the key to the great taste.