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home > recipes > soups > cuban black bean soup
from US 1 pound dried black beans 10 cups water 1 teaspoon 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 teaspoons salt or to taste 1/2 teaspoon freshly ground black pepper 1 bay leaf 1/4 teaspoon whole cumin seed 1 teaspoon sugar 2 1/2 tablespoons red wine vinegar 2 1/2 tablespoons 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. Rmove 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!

Cuban Black Bean Soup


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keyword: cuban
keyword: black
ethnicity: central american
recipes for soups
recipes by Putridujung
Email Address:
(posted July 21, 2004)

from US

1 pound dried
black beans
10 cups water
1 teaspoon
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 teaspoons
salt or to taste
1/2 teaspoon freshly ground black pepper 1
bay leaf
1/4 teaspoon whole
cumin seed
1 teaspoon
sugar
2 1/2 tablespoons
red
wine vinegar
2 1/2 tablespoons
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. Rmove
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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