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Miami's official sopa of the day, sometimes spooned over white rice. Recipe adapted from Miami Spice: The New Florida Cuisine by Steven Raichlen (1993).
Ingredients:
1 pound dried black beans
1/2 green bell pepper, cored and seeded
2 cloves garlic
1 bay leaf
1 small onion, cut in half
1 whole clove
5 ounces bacon, cut into 1/4-inch slivers
3 tablespoons extra-virgin olive oil
1 large onion, finely chopped
1 green bell pepper, cored, seeded & finely chopped
1 carrot, finely chopped
2 ribs celery, finely chopped
4 cloves garlic, minced
1/2 cup dry white wine
1 tablespoon wine vinegar
1 teaspoon ground cumin
1 teaspoon dried oregano
2 bay leaves
salt and freshly ground black pepper, to taste
1/4 cup sour cream, for garnish
1/4 cup finely chopped scallion greens, for garnish
Directions:
Prepare the beans: The day before cooking, spread the beans on a baking sheet and pick through them, removing any pebbles. Rinse the beans thoroughly in a strainer under cold running water. Place the beans in a large, heavy pot and add 8 cups of water. Let soak overnight in the refrigerator.
Add the bell pepper and garlic to the pot. Pin the bay leaf to the onion with the clove, and add it to the pot. Bring the water to a boil. Reduce the heat, loosely cover the pan, and simmer the beans, stirring occasionally, until tender, about one hour. (The beans can also be cooked in a 6-quart pressure cooker. Black beans shouldn't cause a frothing problem, but watch the pressure. The cooking time will be about 30 to 40 minutes.)
Prepare the soup: Brown the bacon in a large heavy frying pan, three to four minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour off the fat from the pan.
Add the olive oil to the pan, followed by the onion, bell pepper, carrot, celery, and garlic. Cook over medium heat until the vegetables are soft but not brown, four to five minutes.
Stir the sautéed vegetables and bacon into the beans, along with the wine, vinegar, cumin, oregano, bay leaves, and salt and pepper. Cover and gently simmer the soup, until the beans are very soft, 10 to 15 minutes.
Remove and discard the bay leaves. Using a slotted spoon, transfer two cups of the beans to a bowl and mash with the back of a wooden spoon or a pestle. Stir this mixture back into the soup to give it a creamy consistency. Correct the seasonings, adding salt, pepper, or vinegar to taste.
Ladle the soup into bowls and garnish each with a dollop of sour cream and a sprinkling of the scallion greens.
Servings: Serves eight.
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