Sopa de habichuelas negras

Sopa de habichuelas negras

onions: 1
garlic: 3
pepper, sweet: 1
oranges: 2 27
oil, olive: 3 27
water: 12 29
sugar: 1 31
pepper, black: 1 31
broth: 3 21
celery: 2 30
coriander: 1 27
oregano: 1 31
salt, table: 1 31
wine: 1/4 29
beans, black: 5 29

Dish Type: Soup

Country: Dominican Republic
Cooking Time (minutes): advanced (over night)
1. Soak the beans overnight in water. Drain and add 12 cups of water.
2. Simmer slowly until the beans are almost tender, for about 1 1/2 hours. During this process, add more water if necessary. Remove 1 cup of beans and reserve.
3. Saute the celery, onion, garlic, green pepper, coriander and oregano in the olive oil. Add the chicken bouillon cubes and cook until they dissolve, stirring occasionally.
4. Pure this mixture in an electric blender with the reserved 1 cup of the beans, and return it to the large pot of beans.
5. Bring it all to a boil, reduce the heat to medium-slow, and add the sour orange juice, white wine, and brown sugar (optional). Cover and simmer for 20 mn.
6. Correct the seasonings adding the ground black pepper and the salt.
7. Serve hot accompanied with white rice (see own recipe), tabasco sauce.


Dominican Cookbook