Email to linda tennessee      

Recipe Categories: lindatn's HOME PAGEAPPETIZERS Beans BEVERAGES Blintzes BREAD BREAKFAST butters CAKESandPIES CANDY CASSEROLES CELEBRITYRECEIPES Cheese Cheesecake COOKIES CookingwithandforKids Crepes CROCKPOT DeepFried DESSERTS DUCK EasyeasyEasy EGGS ETHNIC FISHandSEAFOOD FlavoredButters Fondue Fooddescription FRITTATA FRUIT Herbs HolidayTime Home-made IceCream International JAMSandJELLIES KitchenTips LOWFAT MARINADES MEATS MICROWAVE MISCfunfoods Mixes ONEpancooking Oriental PASTA PICKLES PIZZA Potatoes POULTRY Questionstoponder quiche REQUESTEDREQUESTS RICE ROUX SALADandDRESSING SANDWICHES SAUCES sidedish slimdown SNACKS SOUPSandSTEWS sourdoughstarter Spices Stir-Fry SUBSTITUTIONS tarts TeaPartyTime Tennessee thequotOTHERquotedibles VEGETABLES VEGETARIAN WeightWatchers

Cuban Black Bean Soup

Recipe Link: source:La Zaragozana restaurant San Juan

List of Ingredients





Serves six

1 pound dried black beans picked over for stones and debris
2 quarts water
2 tablespoons salt
5 cloves garlic, peeled
1/2 tablespoon cumin powder
1/2 tablespoon dried oregano
1 ounce white vinegar
5 ounces olive oil
1/2 pound yellow onions (1 large), chopped fine
1/2 pound green bell pepper (2 medium), chopped fine



Recipe



Soak beans overnight. Drain and add 2 quarts water and salt. Boil beans
until soft, about two hours. Using a mortar and pestle, crush garlic, cumin,
oregano and vinegar until it forms a paste. In a large stockpot, heat oil
and add onions and peppers and fry over medium heat until the onions begin
to brown, about 10 minutes. Add the garlic paste and cook 5 minutes more. If
the beans are very soupy, drain some of the water before adding the beans to
the onion mixture and cook for another 30 minutes. Serve with a spoonful of
cooked rice and chopped raw onion marinated in olive oil and white vinegar.

Tester Laura Reiley's comments: "Bay leaves are also a classic flavoring for
Cuban black bean soup. I would add two bay leaves to the boiling beans. The
mixture of onions and peppers is a traditional sofrito, a thick flavoring
paste that lends the beans interest. Either dried black beans or small red
beans called frijoles colorados cortos are the traditional soup beans. While
vegetarian, this is a hearty one-pot dinner, made outstanding if it is
served with fried plantains or even sliced bananas as an accompaniment."