{"id":305,"date":"2010-11-14T23:34:11","date_gmt":"2010-11-15T04:34:11","guid":{"rendered":"http:\/\/www.e357.net\/beingernest\/?p=305"},"modified":"2010-12-08T00:00:43","modified_gmt":"2010-12-08T05:00:43","slug":"cuban-black-bean-soup","status":"publish","type":"post","link":"https:\/\/e357.net\/beingernest\/cuban-black-bean-soup\/","title":{"rendered":"Cuban Black Bean Soup"},"content":{"rendered":"

\"\"I love black bean soup, probably as much as any soup I know. This time I thought I’d take it away from the Southwestern palate I usually go for and try something more Cuban or Caribbean. Considering the ham hock I threw in, I’m not sure exactly where it wound up being from.<\/p>\n

Word is that it turned out pretty well, though.<\/p>\n

\"\"<\/a>

click on image for slide show<\/p><\/div>\n

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Images:<\/div>\n
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  • Today’s soup, Cuban black bean, though I’ve kind of got a yen to add some chipotle chili (didn’t do it though).<\/li>\n
  • Oh yeah…and a ham hock.<\/li>\n
  • Today weapon of choice…my Presto Multi-Cooker. The world’s fastest slowcooker. Seriously, why use a crock pot when you can saute and simmer in the same pot?<\/li>\n
  • Damn sexy onion.<\/li>\n
  • Damn sexy pepper. Edward Weston, eat your heart out.<\/li>\n
  • Onion, green pepper, garlic, happily sauteing some olive oil.<\/li>\n
  • Great little ham hock. Worth puffing and puffing that little house down for.<\/li>\n
  • One lb black beans, soaked overnight and drained<\/li>\n
  • Put it all together, add six cups water.<\/li>\n
  • We get it to a boil. Then back down to a simmer and skim the foam…<\/li>\n
  • Salted, simmering for the next three hours. Got to pop out and get cumin…<\/li>\n
  • One heaping teaspoon cumin, making a late arrival to the party. Cuban black bean soup recipes often call for oregano, but I’m not feeling the love.<\/li>\n
  • Black bean soup isn’t really black. Do you think I could add some octopus ink?<\/li>\n
  • A teaspoon of vinegar for brightness.<\/li>\n
  • A swoosh of sour cream to finish!<\/li>\n<\/ul>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

    I love black bean soup, probably as much as any soup I know. This time I thought I’d take it away from the Southwestern palate I usually go for and try something more Cuban or Caribbean. Considering the ham hock I threw in, I’m not sure exactly where it wound up being from. Word is […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[26,14],"class_list":["post-305","post","type-post","status-publish","format-standard","hentry","category-soup","tag-black-bean","tag-soup-2"],"_links":{"self":[{"href":"https:\/\/e357.net\/beingernest\/wp-json\/wp\/v2\/posts\/305","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/e357.net\/beingernest\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/e357.net\/beingernest\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/e357.net\/beingernest\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/e357.net\/beingernest\/wp-json\/wp\/v2\/comments?post=305"}],"version-history":[{"count":10,"href":"https:\/\/e357.net\/beingernest\/wp-json\/wp\/v2\/posts\/305\/revisions"}],"predecessor-version":[{"id":317,"href":"https:\/\/e357.net\/beingernest\/wp-json\/wp\/v2\/posts\/305\/revisions\/317"}],"wp:attachment":[{"href":"https:\/\/e357.net\/beingernest\/wp-json\/wp\/v2\/media?parent=305"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/e357.net\/beingernest\/wp-json\/wp\/v2\/categories?post=305"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/e357.net\/beingernest\/wp-json\/wp\/v2\/tags?post=305"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}