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Cuban Black Bean Soup with Mango Relish




Source of Recipe


Culinary Cafe


List of Ingredients




3 tsp olive oil
4 bacon slices, diced
1/2 Spanish onion, chopped
2 garlic clove, minced
1 tsp ground cumin
1 c black beans, soaked overnight
1 1/2 qt water
1 tbsp red wine vinegar
1/2 tsp salt
1 c long-grain rice
1 mango, diced
1/2 red bell pepper, chopped
1/2 bunch scallions, sliced thin
1/2 bunch flat-leaf parsley, chopped
1 lime, juiced


Recipe



Heat oil in a saucepan over medium heat. Add bacon, onion and garlic; sauté until onions are translucent, about 3 minutes. Stir in cumin, and cook an additional 1 minute.

Add the beans, 2/3 of the water, vinegar, and 1/2 of the salt to the onion mixture. Bring to a simmer and cook until the beans are tender, about 40 minutes.

Combine the rice, the remaining water, and remaining salt in a microwave-safe bowl. Microwave until cooked, about 10 minutes. Keep warm.

Combine the mango, bell pepper, scallions, parsley, and lime juice in a small bowl. Set aside.

Purée the cooked beans, adding additional hot water if the soup is too thick.

Fluff the rice with a fork. Prepare a rice mold by rubbing the inside with a small amount of warm water. (A 1/2-cup measuring cup can be used in place of a rice mold.)

Using the rice mold, place a mound of rice in each soup bowl. Ladle soup around the rice and top with mango relish.