Sopa de Frijoles Negros con Camarones

Black Bean and Shrimp Soup

Ingredients:

  1. 6 ounces black haricot, red kidney or pinto beans
  2. 1/4 teaspoon ground cumin
  3. 1/2 teaspoon ground oregano
  4. 1 bay leaf
  5. 1-1/4 pints water
  6. 2 fresh chilies, seeded and chopped
  7. 1 medium onion, chopped
  8. 1 clove garlic, crushed
  9. 5 ounces fresh tomatoes
  10. 1 tablespoon oil
  11. salt to taste
  12. freshly ground black pepper
  13. 1 can (15 oz.) chicken stock
  14. 8 ounces shrimp, cooked and peeled
Directions:

Combine the beans, cumin, oregano and bay leaf in a medium saucepan, with 1-1/4 pints of water. Bring to a boil and cook for 10 minutes. Reduce the heat and simmer for about 2-1/2 hours, or until the beans are tender. Allow to cool a little, strain, reserving some of the liquid and discard the bay leaf.

Pass the beans through a mouli and return to the pan with a little of the reserved cooking liquid and set aside keeping warm.

In a medium saucepan, saute chilies, onion and garlic until tender. Add the tomatoes and simmer the mixture for about 5 minutes. Season with salt and pepper to taste and pass through the mouli. Add to the bean puree and stir well.

Stir in the chicken stock and simmer for 2-3 minutes. Add the (defrosted) prawns and allow to stand so the prawns are heated through. Serve hot.



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