Drink Your Beans

DEAR SOS: I’m living for the day when we can obtain the recipe for Cafe del Rey’s Cuban black bean soup. Can you help?

IDETTE CHINLUND

Manhattan Beach

DEAR IDETTE: The popular restaurant in Marina del Rey sent this recipe. It makes a big pot of soup for a big party. Serve the soup with sides of salsa and sour cream.

Cuban Black Bean Soup

Active Work Time: 20 minutes * Total Preparation Time: 1 hour 40 minutes plus 8 hours soaking

1 1/2 pounds dried black beans

Water

1/4 pound bacon, chopped

1 1/2 onions, chopped

1 carrot, diced

2 stalks celery, thinly sliced

2 cloves garlic, minced

2 jalapenos, chopped

1/4 cup white wine

3 quarts chicken stock

1 cup whipping cream

1 tablespoon lime juice

1/2 sprig thyme

1 cup dry Sherry

1 tablespoon olive oil

6 small tomatoes, seeded and chopped

1/2 tablespoon ground cumin

Salsa, for serving

Sour cream, for serving

* Place beans in bowl and cover with water. Soak overnight, then drain and set aside.

* Saute bacon in large skillet over medium heat until cooked, 5 to 8 minutes. Drain bacon on paper towels, reserving 2 tablespoons fat from skillet.

* Place reserved bacon fat, bacon, onions, carrot, celery, garlic and chiles in stock pot. Saute over medium heat until onions are tender, 5 minutes. Add wine, drained beans and stock. Bring to boil, reduce heat and simmer over medium-low heat until beans are soft, about 1 hour.

* Add cream, lime juice, thyme, Sherry and oil. Return to boil. Add tomatoes and cumin. Remove soup from stove and puree in batches, then strain. Serve with salsa and sour cream.

8 to 10 servings. Each of 10 servings: 358 calories; 1,019 mg sodium; 40 mg cholesterol; 17 grams fat; 25 grams carbohydrates; 14 grams protein; 2.11 grams fiber.