Cuban Black Bean Soup Recipe
Ingredients
1 pound dried Latin American black beans soaked
10 cups water
2 teaspoons salt
1 cup each minced onion and bell pepper
3/4 cup minced celery and leaves
3/4 cup minced carrots
6 tablespoons olive oil
5 garlic cloves, minced
1 teaspoon ground cumin, or to taste
1 tablespoon white vinegar
1 teaspoon Maggi's seasoning
Salt and black pepper to taste
Minced onions
Sieved hard-cooked egg yolk
Directions
Cook beans in water and salt until soft.
While beans are cooking, saute onion, bell pepper, celery and carrots in oil until onions are brown.
Add garlic, cumin, vinegar and Maggi's seasoning.
Cook, stirring, 3 minutes.
Drain a little water from the beans, add to vegetables, and cook slowly, covered, 30 minutes.
Combine with beans, adding more water if needed.
Reheat and adjust seasonings with salt and pepper.
Pass bowls of minced onions (soaked in olive oil and vinegar, if desired) and sieved egg yolk.
While beans are cooking, saute onion, bell pepper, celery and carrots in oil until onions are brown.
Add garlic, cumin, vinegar and Maggi's seasoning.
Cook, stirring, 3 minutes.
Drain a little water from the beans, add to vegetables, and cook slowly, covered, 30 minutes.
Combine with beans, adding more water if needed.
Reheat and adjust seasonings with salt and pepper.
Pass bowls of minced onions (soaked in olive oil and vinegar, if desired) and sieved egg yolk.
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