Cuban Black Bean Soup
|Dried black beans||1 Pound|
|Water||10 Cup (160 tbs)|
|Green bell pepper||1 Large, cut in half|
|Peanut oil/Salad oil||2⁄3 Cup (10.67 tbs)|
|Yellow onion||1 Large, peeled, sliced|
|Garlic||4 Clove (20 gm), minced|
|Green hot pepper||1 Small, cut in half, seeds removed|
|Salt||3 Teaspoon (Or To Taste)|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Whole cumin seed||1⁄4 Teaspoon|
|Red wine vinegar||2 1⁄2 Tablespoon|
|Olive oil||2 1⁄2 Tablespoon|
Rinse black beans and soak overnight 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 a 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.