Thick Cuban Black Bean Soup
Ingredients
- 1 cup dried black turtle beans
- 1 jug filtered water
- 20g Simply Natural Spanish Organic Cold-pressed Extra-virgin Olive Oil
- 1 large Red Organic Onion, finely chopped
- 1 Organic Red Capsicum, finely chopped
- 3 cloves Spanish Organic Morado Garlic, minced
- 1 small smoked ham hock
- 3 small Organic Bay Leaves
- Simply Natural French Sea Salt
- Simply Natural Freshly Ground Black Pepper
- A dash of Organic Balsamic Vinegar
- A dollop of sour cream or yoghurt
- Pico de gallo
Pico de gallo:
- 3 ripe Organic Tomatoes-on-the-vine
- ½ Organic Red Onion, finely chopped
- 1-2 Organic Supreme Bird Chillies
- ½ tablespoon dried Organic Oregano
- ¼ tablespoon dried Organic Cumin Powder
- Simply Natural French Sea Salt
- Simply Natural Freshly Ground Black Pepper
- Juice of 1 Organic Lime
- ½ cup fresh Organic Coriander, finely chopped
Credits: Ceri, ZENXIN Master Chef
Methods
- Rinse the beans, then cover with enough water to soak overnight.
- Drain, then add filtered water to the pot to cover the beans by at least three inches.
- Bring to the boil then simmer till soft for at least an hour, checking that there is enough water.
- Stir-fry the onion, green capsicum and garlic in the olive oil until fragrant.
- Add the onion mixture and ham bone to the beans, add salt and black pepper to taste.
- Add water as necessary and bring back to the boil, then simmer for another 2 hours.
- Simmer until the beans begin to disintegrate and the soup is creamy.
- Remove ham bone, discard skin, chop meat and return to pot.
- Serve topped with sour cream and pico de gallo.
Tip: Speed up the cooking of beans with a pressure cooker.
Pico de gallo:
- Wash, top, tail, deseed and chop the tomatoes and chillies finely.
- Top, tail and peel the onion, chop half finely and reserve the other half.
- Add in the seasonings to taste with the lime juice and coriander.
- Mix, taste, adjust and serve.
