cuban black bean soup

Cuban Black Bean Soup (Sopa de Frijol Negro)

1 cup chopped onion
3 cloves garlic, finely chopped
2 tablespoons vegetable oil
1 pound (2 2/3 cups) dried black beans
3 cups beef broth
3 cup water
1 cup finely chopped fully cooked smoked ham
1 cup chopped green bell pepper
1 large tomato, chopped
1/4 cup dark rum
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano leaves
Chopped hardboiled eggs
Chopped scallions

Cook 1 cup onion and the garlic in oil in Dutch oven until tender. Add remaining ingredients except chopped eggs and scallions. Heat to boiling; boil 2 minutes. Reduce heat; cover and simmer until beans are tender, about 2 hours. Serve with chopped eggs and chopped scallions.

The crow that mimics a cormorant is drowned. — Japanese Proverb

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sausage bean soup

Sausage Bean Soup

3/4 pound bulk Italian sausage
1/2 cup chopped onion
1 garlic clove, minced
1 (15 1/2 ounce) can butter beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (14 1/2 ounce) can beef broth
1 tablespoon minced fresh basil or 1 teaspoon dried basil
2 tablespoons shredded Parmesan cheese

In a large saucepan, cook sausage, onion and garlic until the sausage is browned; drain. Add beans, tomatoes, broth and basil. Cover and simmer for 10 minutes. Sprinkle each serving with Parmesan cheese.

Yields 4 to 6 servings.

He who blinded by ambition, raises himself to a position whence he cannot mount higher, must thereafter fall with the greatest loss. — Niccolo Machiavelli

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