Cuban Black Bean Soup Recipe
Ingredients
| Black beans | 1 Pound, washed | |
| Boiling water | 2 Quart | |
| Salt | 2 Tablespoon | |
| Garlic | 5 Clove (25 gm) | |
| Cumin | 1 1⁄2 Teaspoon | |
| Oregano | 1 1⁄2 Teaspoon | |
| White vinegar | 2 Tablespoon | |
| Olive oil | 10 Tablespoon | |
| Onions | 1⁄2 Pound, peeled, trimmed and chopped | |
| Green peppers | 1⁄2 Pound, peeled, trimmed and chopped |
Directions
Put beans into a large heavy saucepot or Dutch oven and add boiling water; boil rapidly 2 minutes.
Cover tightly, remove from heat, and set aside 1 hour.
Add salt to beans and liquid; bring to boiling and simmer, covered, until beans are soft.
Put the garlic, cumin, oregano, and vinegar into a mortar and crush to a paste.
Heat olive oil in a large skillet.
Mix in onion and green pepper and fry until onion is browned, stirring occasionally.
Thoroughly blend in the paste, then stir the skillet mixture into the beans.
Cook over low heat until ready to serve.
Meanwhile, mix a small portion of cooked rice, minced onion, olive oil, and vinegar in a bowl, set aside to marinate.
Add a soup spoon of rice mixture to each serving of soup.
Cover tightly, remove from heat, and set aside 1 hour.
Add salt to beans and liquid; bring to boiling and simmer, covered, until beans are soft.
Put the garlic, cumin, oregano, and vinegar into a mortar and crush to a paste.
Heat olive oil in a large skillet.
Mix in onion and green pepper and fry until onion is browned, stirring occasionally.
Thoroughly blend in the paste, then stir the skillet mixture into the beans.
Cook over low heat until ready to serve.
Meanwhile, mix a small portion of cooked rice, minced onion, olive oil, and vinegar in a bowl, set aside to marinate.
Add a soup spoon of rice mixture to each serving of soup.
Chef
