Cuban Black Bean Soup | Crusted Haddock | Grecian Escolar Crawfish
This week, Friday February 25th – Thursday March 3rd, (while supplies last) our Weekly Features are:
Soup Du Jour:
-
Clam Chowder … cup $5 crock $6
-
Cuban Black bean with ham and smoked chicken, green onion cilantro sour cream
Vegetable of the Day:
- Spring Medley Mix
Twice Baked Potato:
- Smoked Mozzarella, Sauteed Onion, and Mixed Herbs
Appetizer:
- Sauteed Mussels with bacon, caramelized onion, garlic, and shallots, finished with cilantro, tomato,and white wine butter sauce … $10
- Shrimp Cocktail Martini, five poached shrimp, cocktail sauce and mixed greens… $11
Entrees:
- Sun dried tomato crusted oven roasted Haddock, sage and butternut squash risotto, Tuscan spinach … $19
- Grecian marinated Escolar, crawfish and basil mash potatoes, grilled vegetables, lemon infused virgin olive oil …. $23
- Grilled 13oz T-Bone steak or 18oz Porterhouse, mixed herb and goat cheese croquette, sauteed assorted mushrooms, truffle oil drizzle, veg du juor…. T-Bone $26…. Porterhouse $29
Desserts:
- Lemon cloud
- Chocolate Lava Cake w/Vanilla Bean Ice Cream
- Apple Cobbler Crisp w/Vanilla Ice Cream
- Key Lime Pie
- Lemonberry Marscapone
- Reese’s Peanut Butter Cheesecake
- Pumpkin Cheesecake
Join us this weekend at Edgar’s Restaurant Akron for some fantastic Black Bean soup and the always popular Haddock. Don’t forget that we have our regular menu items available as well. Get Directions!!
Cara’s Cuban Black Bean Soup Recipe
Summary: Another fine recipe from our pastry chef – just in time for winter warm up and Mardi Gras.
Prep time: 1 hr 45 min – *see prep | Yield: Serves 8 as dinner, more as an appetizer
Ingredients
- 1 pound dried black beans, rinsed and soaked in 4 quarts of water overnight or 6 hours
- 2 bay leaves
- 5 cups water
- 1/8 tsp baking soda
- ½ tsp salt
- 4 tbsp olive oil
- 1 large yellow onion, chopped fine
- 1 medium sweet potato, chopped into ½ inch pieces
- ½ carrot, chopped fine
- 1 celery rib, chopped fine
- ½ tsp salt
- 4 medium garlic cloves, minced
- 1 tbsp ground cumin
- 1 tsp chili powder
- 2 c. chicken stock or broth
- 1 tbsp molasses
- 1 red bell pepper chopped
- 3-4 tbsp limejuice, divided cilantro, fresh, chopped, sour cream
*Prep – Rinse and soak beans in 4 quarts of water 6 hours or overnight. Drain to use in recipe.
Instructions
- Place beans, bay leaves, salt and baking soda with 5 cups water in a thick-bottomed pot. Bring to boil, reduce to simmer, cover and cook 1½ hours or until beans are tender. Remove bay leaves.
- In another 8-quart thick-bottomed pot heat olive oil. Add the onions, celery, sweet potato and ½ tsp salt. Cook, stirring occasionally, until light browned and softened, about 10-15 minutes. Reduce heat to medium and add cumin, chili powder and garlic. Cook for 2 minutes stirring constantly.
- Add the beans, their cooking liquid, chicken stock, molasses, and bell pepper. Bring to a boil then reduce heat to a simmer. Cook, stirring occasionally, for 20-30 minutes
- Remove 4 cups of the soup (about ½) to a blender. Puree until smooth and return to the pot of soup. (You may need to puree the soup in smaller portions, depending on the size of your blender. Don’t fill the blender more than ½ way and hold the lid while blending.) Add 3 tbsp of limejuice. Salt to taste. Mix 1 tbsp lime juice with sour cream and cilantro and use as garnish in top of soup.
Garnish: Mix 1 tbs lime juice with sour cream and cilantro.
Black Beans and Your Health
Black beans, also referred to as turtle beans, due to their shiny, dark, shell-like appearance and are loaded with cholesterol-lowering fiber, high quality protein and virtually fat-free. Black beans are an especially good choice for people with diabetes, insulin resistance or hypoglycemia as the high-fiber content prevents blood sugar levels from rising too quickly after a meal. Black beans are also loaded with Antioxidants, molybdenum, folate, tryptophan, magnese, vitamin B1, phosphorus, iron and magnesium. Learn more about the health benefits of black beans.
