Cuban Black Bean Soup Recipe
Ingredients
| Black beans | 1 pound | |
| Water | 2 Quart | |
| Salt | 2 Tablespoon | |
| Garlic | 5 Clove (5gm), peeled | |
| Cumin | 1/2 Tablespoon | |
| Oregano | 1/2 Tablespoon | |
| White vinegar | 1 Ounce | |
| 5 ounces Spanish oil | ||
| Onions | 1/2 pound, chopped | |
| Green peppers | 1/2 pound, chopped | |
| Cooked rice | 1 Cup (16 tbs) | |
| Finely chopped raw onions, as needed | ||
| Spanish oil and vinegar, as needed | ||
Directions
GETTING READY
1.Put beans in a bowl containing water and leave them over night.
2.With a pestle, make a crushed paste of garlic, cumin, vinegar and oregano.
MAKING
3.In a pan heat oil and put onions and pepper in it and saute until brown.
4.Put the crushed paste in the pan and saute on a slow flame.
5.Drain half the water of beans and add to the pan and cook on low flame.
6.In a large bowl, mix Spanish oil, chopped onion and vinegar and put the cooked rice in it and mix.
SERVING
7.Pour the bean soup into the bowls and add a spoonful of rice.
1.Put beans in a bowl containing water and leave them over night.
2.With a pestle, make a crushed paste of garlic, cumin, vinegar and oregano.
MAKING
3.In a pan heat oil and put onions and pepper in it and saute until brown.
4.Put the crushed paste in the pan and saute on a slow flame.
5.Drain half the water of beans and add to the pan and cook on low flame.
6.In a large bowl, mix Spanish oil, chopped onion and vinegar and put the cooked rice in it and mix.
SERVING
7.Pour the bean soup into the bowls and add a spoonful of rice.
Chef
