Cuban black bean soup (Sopa de frijol negro) from Joy of Cooking - All About Soups & Stews (page 70) by Ethan Becker and Irma S. Rombauer and Marion Rombauer Becker

  • Scotch bonnet pepper
  • celery
  • Show all ingredients...
  • Serves : 8 cups

  • EYB Comments

    Dried black beans soak before cooking. Can substitute rum for dry sherry, and jalapeño peppers for Scotch bonnet pepper. See recipe for optional additions and garnishes.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Dried black beans soak before cooking. Can substitute rum for dry sherry, and jalapeño peppers for Scotch bonnet pepper. See recipe for optional additions and garnishes.

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