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Cuban Black Bean Soup




Source of Recipe


Internet


List of Ingredients




1 medium yellow onion, diced
3 medium carrots, diced
3 stalks of celery, diced
2 bay leaves
� cup canola oil
2 lbs black beans or turtle beans (dried, not canned)
1 TBS ground cumin
2 TBS chili powder
1 tsp ground coriander
2 TBS fresh minced garlic
4 quarts water
� lb butter
2 cups all purpose flour
salt and white pepper to taste
1 cup heavy whipping cream
For garnish: sour cream, chopped onion and a good drinking sherry



Recipe



Make roux (this is a thickener, pronounced rue) in advance:

Place flour in a skillet or pot and add the butter. Stir to blend and cook very slowly until thick and golden, about thirty minutes. Roux can be refrigerated and used up to a week or so later.

Heat oil in a clean pot. Add onions, celery, and carrots (called mirepoix which is pronounced meer- uh-pwa) and saut�. Add garlic, but make sure it doesn�t brown. Add cumin, coriander, and chili powder. Saut� briefly. Add beans and stir. Add water and bay leaves, cook until beans get tender, about 1� hours, stirring frequently. Add roux a little at a time until soup is to desired thickness. You may puree the soup in batches in a blender if you wish. Some prefer the soup with whole beans. Add salt and pepper to taste. Top with the garnish of your choice.