Cuban Black Bean Soup
|Olive oil/Salad oil||4 Tablespoon|
|Onions||2 Medium, finely chopped|
|Green peppers||2 Medium, seeded and finely chopped|
|Garlic||5 Clove (25 gm), minced/pressed (Use Large Cloves)|
|Vegetable stock||3 Cup (48 tbs)|
|Oregano leaves||1 1⁄2 Teaspoon|
|Ground cumin||1 1⁄2 Teaspoon|
|Cooked black beans/Cooked red beans||6 Cup (96 tbs)|
Prepare marinated rice.
Set aside for 1 hour or until next day; bring to room temperature before serving.
Heat oil in a 5 quart pan over medium heat.
Add onions, green 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 to taste.