1 lb dried black beans
2 qt cold water
2 cup coarsely chopped onion
1/2 cup coarsely chopped scallions, includi, ng green tops
3 medium cloves garlic, minced
1 each smoked ham hock
2 each bay leaves, crumbled
1 salt to taste
1 tsp freshly ground black pepper
1/2 each scotch bonnet-type chile, seeded
1/2 cup dark rum
A Recipe for
Sopa De Frijol Negro (Black Bean Soup)
I don't cry over spilt milk, but a fallen scoop of ice cream is enough to ruin my whole day. |
| Terri Guillemets |
Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. |
| Lionel Poilane |
"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." |
| Ginette Olivesi-Lorenzias |
This Recipe for Sopa De Frijol Negro (Black Bean Soup) is one of thousands in the Recipes-to-go Bean Cookbook.
There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles. |
| Unknown |
If you enjoy this Sopa De Frijol Negro (Black Bean Soup) Recipe - you should enjoy the recipe collections you can find on the websites below:
He who does not mind his belly will hardly will hardly mind anything else. |
| Samuel Johnson |
“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.” |
| Andre Simon (1877-1970) |
This is a recipe for Sopa De Frijol Negro (Black Bean Soup) from the recipe cookbook of Recipes-to-go (Bean)
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
| Julia Childs |
Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes? |
| Chang Chan-Pao |
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
Chocolate is a perfect food, as wholesome as it is delicious, a beneficent restorer of exhausted power. it is the best friend of those engaged in literary pursuits. |
| Baron Justus von Liebig (1803-1873) German chemist |
Most turkeys taste better the day after; my mother's tasted better the day before. |
| Rita Rudner |
Pick over the beans, rinse them, and put them in a large heavy pot
with the water. Cover the pot and bring the water quickly to a boil.
Stir the beans, remove them from the heat, and allow them to sit for
1 hour. When the beans have softened, return the pot to the heat,
adding more boiling water if necessary. Then add the remaining
ingredients, with the exception of the rum. Continue to cook,
covered, over low heat for several hours, until the beans are very
tender and the ham falls off its bone. Remove from the heat and
remove the ham hock bone and meat. Dice the meat finely and discard
the bone. Press the remaining ingredients through a food mill, taste
for seasoning, and add the diced ham. At this point, the soup can rest
overnight in the refrigerator so that the flavors mingle, or it can be
served at once. To serve, reheat the soup for 5 minutes while
stirring in the rum. Side dishes of lemon wedges, cooked white rice,
minced onion, or chopped hard-boiled eggs can be served as garnishes.
Serves 6.Subj: Frijoles SOPA DE FRIJOL NEGRO
Serves: 1
Sopa De Frijol Negro (Black Bean Soup) Recipe brought to you by Recipes To-Go