Cuban Black Bean Soup
 
submitted by putridujung 
from us 
 
1 lb.  dried black beans
10 cup  water
1 tsp  salt
1 large  green bell pepper, cut in half
1/4 cup  peanut oil or salad oil
1 large  yellow onion, peeled and sliced
4   garlic cloves, minced
1 small  green hot pepper, cut in half, seeds removed
3 tsp  salt or to taste
1/2 tsp  freshly ground black pepper 1 bay leaf
1/4 tsp  whole cumin seed
1 tsp  sugar
2-1/2 Tbsp  red wine vinegar
2-1/2 Tbsp  olive oil
 
rinse black beans and soak over night in the 10 cups water, with 1 
teaspoon salt, and the green bell pepper. in a large heavy bottom soup 
kettle, bring the beans, soaking water and pepper to a boil, . simmer 
until tender, about 45 minutes, remove the green pepper pieces and 
discard. heat the peanut oil in deep frying pan or heavy saucepan. saute 
the onion, garlic and green hot pepper until soft. remove 2 1/2 cups of 
the bean broth and add it to the frying pan. simmer this mixture for 10 
minutes. strain the onions, garlic and green hot pepper from the broth 
and discard. add the seasoned broth to the soup pot. add salt, pepper, 
bay leaf, cumin and sugar. bring to a boil and simmer, covered, for about 
1 1/2 hours, or until it thickens. you may have to add more water if too 
much of the liquid cooks away. before serving add the vinegar and olive 
oil. mix well. 
 
serves 8 
 
enjoy! 
 
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-- 
(ID: 6795) Mirror: rec.food.recipes: Tue, Jul 27, 2004


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