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Black Bean Soup

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(Recipe ID: 141)

Serves 8-10

Preparation time: 40 minutes; Cook time: 5 minutes

Source: Chef Joseph Lowery

Inspired by the famous soup from Cuba.  Do use a very dark rum, it does make a difference in the flavor.


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  • 1 pound Dried black beans, soaked overnight
  • 10 cups Light chicken stock
  • 3 tablespoons Extra Virgin Olive oil *
  • 2 Medium white onions, finely chopped
  • 4 Cloves garlic, minced and mashed
  • 1/2 pound Ham, cubed
  • 1 1/2 teaspoons Ground cumin *
  • 1 1/2 teaspoons Ground black pepper *
  • 1 teaspoon Brown sugar
  • Juice of 1 lime
  • 1/4 cup Dark rum
  • Salt to taste
  • Additional chopped onion and sour cream for topping


  1. Drain and rinse the soaked beans. 
  2. Place them in a soup pot with 6 cups of the chicken stock.
  3. Bring the beans to a high boil, reduce heat; cover and cook until tender, 2-3 hours.
  4. Remove 3 cups of the beans and liquid. 
  5. Puree it (in batches if necessary) in a food pocessor and return the puree back to the rest of the beans.
  6. Add remaing 4 cups ot stock and return soup to simmer.
  7. In a large heavy skillet, heat the olive oil and add the chopped onions and cook until brown.
  8. Add garlic, ham, pepper, and sugar.
  9. Cook and stir the mixture a couple minutes more.
  10. Add the lime juice followed by the dark rum to deglaze the skillet. 
  11. Pour the contents of the skillet in with the beans.
  12. Let soup simmer 1 to 2 hours longer.
  13. Ladle into bowls with a dollop of sour cream and a sprinkling of chopped onion. 

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