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What You Need:
(To Serve: 6 to 8)
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2 cups (1 pound) dried black beans
Salt
2 to 4 cups chicken stock, fresh or canned
2 tablespoons annatto oil
1 cup finely chopped onions
2 teaspoons finely chopped garlic
8 ounces finely chopped lean cooked ham (about 2 cups)
1 large firm ripe tomato, peeled, seeded and finely chopped (see Sopa de Gandules), or ½ cup chopped drained canned tomatoes
2 tablespoons malt vinegar
½ teaspoon ground cumin
Freshly ground black pepper
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Translate this recipe:
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| How To Cook: |
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1. In a large sieve or colander, wash the beans under cold running water until the draining water runs clear. Transfer the beans to a heavy 3- to 4-quart casserole, add 1 tablespoon of salt, and pour in enough water to cover the beans by at least 2 inches.
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2. Bring to a boil over high heat, reduce the heat to low, cover partially and simmer for 2 to 3 hours, or until the beans are tender enough to be mashed against the sides of the pan with a spoon.
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3. Drain the beans through a large sieve or colander' set over a bowl and put them aside to cool to room temperature. Add enough chicken stock to the bean-cooking liquid to make 6 cups.
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4. When the beans have cooled, combine 1cup of beans and 1cup of the liquid at a time in the jar of an electric blender. Blend at high speed until the beans are pulverized, but do not puree them too finely.
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5. As you proceed, scrape the mixture into a large bowl or pan with a rubber spatula. (To puree the beans by hand, rub them through a food mill into a deep bowl or press them through a fine sieve with a spoon. Stir the liquid into the puree.)
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6. In a heavy 4- to 5-quart casserole, heat the annatto oil over moderate heat until a light haze forms above it. Add the onions and garlic and, stirring frequently, cook for 5 minutes, until they are soft and transparent but not brown.
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7. Stir in the ham, tomatoes, vinegar, cumin and a few grindings of pepper. Bring to a boil and, stirring frequently; cook briskly until the mixture thickens enough to coat the spoon heavily.
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8. Add the bean puree and simmer over low heat for 15 minutes, or until the soup is heated through.
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9. Taste for seasoning. Ladle the soup into a large tureen or individual soup plates and serve it at once.
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