Cuban Black Bean Soup

Amy Vanderbilt's Complete Cookbook, 1961

5 hours — 6 Servings

Ingredients

3	cup	black turtle beans
2	quart	water
2	tablespoon	beef extract
1		celery stalk (sliced)
1		bay leaf (broken)
1⁄2	pound	ham
1	tablespoon	ground parsley
1	teaspoon	fines herbes [1]
1	teaspoon	paprika
1		green pepper (finely chopped)
2	medium	onions (peeled and chopped)
1	clove	garlic (peeled and mashed)
1⁄3	pound	salt pork
1	cup	chianti or full-bodied red wine

Instructions

Wash beans. Look over for discards. Rinse and drain. Cover with cold water and let soak overnight. To cook, drain beans. Add to large soup pot with 2 quarts of cold water. Add beef extract, celery, bay leaf, ham, parsley, fines herbes, and paprika. Cook green pepper, onions, and garlic in skillet with salt pork 5 minutes or until all are hot and Browning. Add contents of skillet to soup pot. Stir to mix. Cover and bring to a boil. Lower heat and let simmer slowly 4 hours.

Stir mixture vigorously every half hour. Before serving, add wine. Reheat just to boiling point. Serve in warmed deep bowls.

Notes

Preparation time does not include overnight soaking of beans. Beef extract is a highly concentrated beef stock, not as common today. You may substitute a beef bullion cube for the extract.