Friday, January 19, 2007

Heart Healthy Cuban Black Bean Soup

It seems like most of the country has been hit with a dreadful bout of cold weather. While you’re cuddled up inside, why not try making a delicious dish that’s healthy and will keep away the chills? The recipe (from below not only contains margarine but also black beans. Two heart healthy ingredients in one dish – can it get any better!?

Cuban Black Bean Soup
Yield: 4 servings
1 lb Black beans, dried
1 cups Onion; chopped
1 tablespoon Margarine or butter
4 cups Water
1 Bouillon cube, beef
12 oz Ham, cooked lean
2 Bay leaves
½ teaspoon Thyme, dried leaf
½ teaspoon Oregano, dried leaf
½ teaspoon Salt
1 Red pepper, dried whole
1 cups Green pepper; chopped
1/3 cups Dark rum (optional)
1 cups Sour cream (optional)

Sort and soak beans overnight; drain and discard soak water. In a 4-quart pot, saute onion in butter or marg until tender but not browned. Add soaked beans, 4 cups water, bouillon cube, ham (cut into 4-6 chunks), bay leaves, thyme, oregano, salt & red pepper. Bring to boil; reduce heat. Cover and simmer until beans are tender, 1 to 1-½ hour. Remove 1 c. beans from stew, mash in a bowl with potato masher or fork. Add mashed beans to stew; stir to thicken. Remove ham and dice. Remove bay leaves and red pepper, if used and discard. Add diced meat, green pepper and rum (if desired) to beans. Cover and simmer 15 minutes. Serve beans over rice and top with sour cream if desired

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