Sadie Colligan is a Cuban friend of my wife’s late mother. Colligan’s version of the classic Cuban black-bean soup is still stuffed in our recipe shoebox, on a yellowed, typewritten page. The soup is a meal in itself, served over rice with minced raw onion, olive oil, and vinegar. We had this soup for Christmas dinner.
Every so often, we ponder an embellishment for the recipe, but the original is so satisfying and simple that the very thought of tucking into it checks any creative notions. In deference to Colligan, we even go through the unnecessary step of soaking the beans. She did allow for some “optional” sausage, and Pastaworks has a particularly nice andouille sausage, so we add that to the sofrito when we have it on hand.
The leftover soup can also be put through a sieve, thinned a bit with water, and then served hot, garnished with some chopped hard-boiled egg, sour cream, and a squeeze of lemon. In this more refined guise, Cubans serve it as the soup course of lunch.
|1||lb. black turtle beans|
|2||smoked pork hocks|
|2 to 3||green bell peppers, chopped|
|2||large onions, chopped|
|¼||lb. salt pork|
|2||large garlic cloves, finely minced|
|2||links andouille sausage, sliced (optional)|
|1||(8 oz.) can tomato paste|
|1||bay leaf, crumbled|
|~||Salt and pepper to taste|
|~||Chopped raw onions|
This content is from the Anthony Boutard collection.
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