Cuban Black Bean Soup Recipe
The taste of this very Cuban Black Bean Soup recipe has played on my senses so much that I seldom consider any other recipe of Cuban Black Bean Soup. You will be ever grateful to the Cuban people for sharing this addictive Cuban Black Bean Soup recipe with the world! The goodness of Beans makes Cuban Black Bean Soup a great treat. It is a great Appetizer. You owe me a thanks for sharing this 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.
