Aunt Sadie’s Cuban Black Bean Soup Recipe

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Ingredients:

1 1lb black turtle beans
2 green bell peppers (or three)
2 – 3 several smoked pork hocks
2 large garlic cloves, finely minced
2 large onions, chopped
2 tbs olive oil
1 tbs sugar
1 bay leaf, crumbled
2 tsp oregano
1/4 lb. salt pork
1 8 oz can of tomato puree
salt and pepper to taste

Instructions:

Preparation: Soak beans overnight in 10 – 12 cups of water.
Next day: Bring to a boil and then simmer beans with smoked meat, 1 bell pepper and 1 onion for 2-3 hours. The beans should mash easily with a fork.
Add sofrito, bay leaf, salt and pepper. Bring to the boil and simmer in a covered saucepan for 1-1/2 hours Add more water if necessary ….. keep it soupy.
When the cooking is done, add sugar and mash the beans with a fork or potato masher until the soup is creamy.

Serving: Serve in soup bowls with a mound of white rice. Chopped onions, olive oil and vinegar are traditional garnishes.
Sofrito: Dice and fry the salt pork. In the fat, saute the garlic, onion and green pepper. Add tomato sauce and cook for a few minutes. Add the oregano.

Recipe courtesy of Ayers Creek Farm, Gaston Oregon 503-985-0177, from Sadie Colligan via Caroline Black and Caroline Black Boutard.