Cuban Black Bean Soup
Cuban Black Bean Soup(From Sunset Vegetarian Cookbook)(Makes 6 Servings)2 medium green bell peppers (seeded, and finely chopped)5 large garlic cloves, minced or pressed 2 medium onions finely chopped6 cups cooked and rinsed black beans 3 cups vegetable stock4 Tbsp olive oil 2 Tbsp white vinegar1½ tsp ground cumin 1½ tsp oregano leavessalt to taste pepper to tasteMarinated Rice (recipe follows)Directions:Prepare marinated rice (recipe follows) and set aside for at least 1 hour or until the next day; bring to room temperature before serving.Marinated Rice:Thinly slice 3 green onions (including tops). Combine with 2 cups of cooked white rice, 1 finely chopped tomato and 3 Tbsp each of olive oil and white vinegar. Cover and chill.Soup:Heat oil in a 5-quart saucepan over medium heat. Add the onions, green bell peppers and garlic; cook, stirring until limp.
Add stock, cumin, oregano, vinegar, and beans. Cover and simmer for 30 minutes adding more stock if desired for thinner consistency. Add salt and pepper to taste. Serve in bowls adding a generous spoonful of cool rice to each bowl of hot soup.
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