Cuban Black Bean Soup
|Dried black beans||1 Pound, soaked (Latin American Variety)|
|Water||10 Cup (160 tbs)|
|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|
|Black pepper||To Taste|
|Minced onions||1 Tablespoon|
|Hard cooked egg yolk||1 , sieved|
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.