Makes 4 servings
Here’s an American twist on a Cuban classic, made even easier by freezing the soup in a bag so it’s ready when you are. The broth is added to the pot, rather than the bag, to make the bag easier to handle. That said, you could just pour the quart of broth right into the bag and freeze the whole thing: Put the bag in a big bowl to catch spills—and put all the other ingredients into the bag first to weight it down, then pour in the broth. Garnish the bowls of soup with sour cream, if desired. And have tortillas on hand.
1 cup dried black beans
1 cup unsweetened apple juice
1 cup chopped dried apples
8 ounces smoked kielbasa (gluten-free if that is a concern), thinly sliced
1 small green bell pepper, stemmed, seeded, and chopped
½ cup frozen chopped onion (do not thaw)
1 tablespoon dried oregano
1 teaspoon ground cumin
½ teaspoon table salt
One 4-inch cinnamon stick
4 cups (1 quart) chicken broth
1. Place the beans in a large bowl and add enough water to cover by 2 inches. Set aside to soak for 12 hours.
2. Drain the beans and pour them into a 1-gallon plastic freezer bag. Add the juice, dried apples, kielbasa, bell pepper, onion, oregano, cumin, salt, and cinnamon stick. Seal closed, squeezing out any excess air. Freeze flat, then store in the freezer for up to 4 months.
3. To cook the soup, remove the frozen block from the plastic bag and place it in a Dutch oven, chipping it to fit in one layer. Pour in the broth, cover, and melt over medium heat, stirring often.
4. Bring to a simmer, then reduce the heat to low and simmer slowly, covered, until the beans are tender, 2 to 2½ hours. Before serving, discard the cinnamon stick.