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Cuban Black Bean Soup

Meal.Mates's picture
Ingredients
  Dried black beans 1 Pound, soaked (Latin American Variety)
  Water 10 Cup (160 tbs)
  Salt 2 Teaspoon
  Minced onion 1 Cup (16 tbs)
  Minced bell pepper 1 Cup (16 tbs)
  Minced celery and leaves 3⁄4 Cup (12 tbs)
  Minced carrots 3⁄4 Cup (12 tbs)
  Olive oil 6 Tablespoon
  Garlic 5 Clove (25 gm), minced
  Ground cumin 1 Teaspoon (Or To Taste)
  White vinegar 1 Tablespoon
  Maggi seasoning 1 Teaspoon
  Salt To Taste
  Black pepper To Taste
  Minced onions 1 Tablespoon
  Hard cooked egg yolk 1 , sieved
Directions

Cook beans in water and salt until soft.
While beans are cooking, saute onion, bell pepper, celery and carrots in oil until onions are brown.
Add garlic, cumin, vinegar and Maggi's seasoning.
Cook, stirring, 3 minutes.
Drain a little water from the beans, add to vegetables, and cook slowly, covered, 30 minutes.
Combine with beans, adding more water if needed.
Reheat and adjust seasonings with salt and pepper.
Pass bowls of minced onions (soaked in olive oil and vinegar, if desired) and sieved egg yolk.

Recipe Summary

Cuisine: 
Cuban
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Bean

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