Cuban Black Bean Soup Recipe
Ingredients
| Black beans package | 1 , dried | |
| Water | 9 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm), crushed | |
| Salt | 1 Teaspoon | |
| Lemon juice | 2 Tablespoon | |
| Garlic | 3 Clove (5gm) | |
| Ground cumin | 1 1/2 Teaspoon | |
| Dried oregano | 1/2 Teaspoon | |
| Hot Sauce | 4 Drop | |
| Onion | 1 Medium, finely chopped | |
| Green pepper | 1 1/2 Cup (16 tbs), finely chopped |
Directions
Sort and wash beans; place in a large Dutch oven.
Cover with water 2 inches above beans; let soak overnight.
Drain beans, and return to Dutch oven.
Add 9 cups water, 2 cloves garlic, and salt; bring to a boil.
Cover partially; reduce heat to medium-low, and cook 2 hours or until beans are tender, stirring occasionally.
Combine lemon juice, 3 cloves garlic, cumin, oregano, and hot sauce in a pestal; crush well.
Add lemon juice mixture, onion, and green pepper to beans.
Bring to a boil; reduce heat and simmer, partially covered, 30 to 45 minutes, stirring occasionally.
Ladle into soup bowls; garnish each with 2 tablespoons marinated rice.
Cover with water 2 inches above beans; let soak overnight.
Drain beans, and return to Dutch oven.
Add 9 cups water, 2 cloves garlic, and salt; bring to a boil.
Cover partially; reduce heat to medium-low, and cook 2 hours or until beans are tender, stirring occasionally.
Combine lemon juice, 3 cloves garlic, cumin, oregano, and hot sauce in a pestal; crush well.
Add lemon juice mixture, onion, and green pepper to beans.
Bring to a boil; reduce heat and simmer, partially covered, 30 to 45 minutes, stirring occasionally.
Ladle into soup bowls; garnish each with 2 tablespoons marinated rice.
Chef
