Cuban Black Bean Soup in Pumpkin Bowl

Enjoy this recipe for Cuban Black Bean Soup in Pumpkin Bowl from Channels Food Rescue.

Yield: 1 qt.



1 c. black turtle beans

7 oz. smoked pork neck bones

6 c.+ water

2 oz. wedge peeled yellow onion

2 cloves

2 bay leaves

2 sprigs Italian parsley

6 Tbsp. golden-color pure olive oil

1 tsp. fresh-toasted, ground cumin seeds

2 tsp. dried oregano

1/2 tsp. dried thyme

3/4 c. fine-chopped yellow onion

1/2 c. fine-chopped green bell pepper

1/2 c. fine-chopped red bell pepper

1 Tbsp. minced garlic

1/2 c. vine-ripe tomato concassé

tt kosher salt



1a. Pick over the beans and remove any foreign matter. Place the beans in a 3 qt. non-reactive saucepan or bowl and cover with water to twice their depth and soak overnight.


1b. Alternatively, bring the water to the boil, remove from the heat, and soak 1 hour.

1. Drain and rinse the beans, and then return them to the 3 qt. saucepan. Add 6 c. water and the neck bones. Bring to the simmer and skim the foam.

2. Secure the onion wedge together with a wooden cocktail pick. Stick the cloves into the onion and add it to the beans pot along with the bay leaves and parsley sprigs. Simmer 20 minutes.

3. Heat a 10″ sauté pan and add 4 Tbsp. olive oil. Add the cumin, oregano and thyme, swirl the pan for a few seconds until the seasonings become fragrant, and then add the onions, half the green bell peppers, half the red bell peppers, and garlic. Cook, stirring, over low heat a few minutes until the vegetables begin to soften.

4. Scrape the vegetables and oil into the beans. Simmer 30 to 40 minutes longer until the beans are very tender and the broth has thickened to a light nappé consistency. Stir occasionally and add water if the soup becomes too thick.

5. Remove the neck bones and allow them to cool enough to pick off and reserve their meat. Remove and discard the onion wedge, bay leaf, and parsley.

6. Use a small immersion blender or wooden spoon to mash just enough of the beans to thicken the broth. Do not purée.

7. Heat the remaining olive oil in a small sauté pan, add the remaining 2 Tbsp. olive oil, and add the tomato concassé and remaining peppers. Cook, stirring, until the tomatoes are almost dry. Scrape the vegetables and oil into the soup, taste, and season with salt.

8. Simmer the soup 10 minutes longer, adding water if it becomes too thick.

9. Correct the seasoning, adding more salt if necessary.

10. Garnish with sour cream and green onion.


Hold: Open-pan cool and immediately refrigerate in a freshly sanitized, covered container up to 5 days; may be frozen up to 3 months.


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