Cuban Bean Soup
|Dried red kidney beans||8 Ounce|
|Bacon (streaky) rashers||4 Ounce|
|Onions||2 , finely chopped|
|Celery stick||1 , chopped|
|Carrot||1 , scraped and chopped|
|Capsicum||1 , halved, deseeded and chopped|
|Olive oil||2 Tablespoon|
|Garlic||1 Clove (5 gm)|
|Cayenne pepper||To Taste|
|Tomatoes||2 , chopped|
|Lemon slices||4 (For Garnish)|
|Hard boiled egg slices||4 (For Garnish)|
1) Wash and remove the veins off the beans. Transfer the beans into a bowl. Cover with enough water and soak them overnight.
2) Drain the beans. Wash them under cold water.
3) Derind the bacon and chop them into little pieces.
4) Into a saucepan, add in the beans and bacon. Add enough cold water to cover the beans. Let the mixture come to a boil.
5) Cover the saucepan and cook on low flame for 1 hour.
6) In a frying pan, heat the oil. Add in chopped vegetables, garlic, pinch of cayenne pepper. Cook the mixture on low flame for 15 minutes. Keep stirring often.
7) Add in the above vegetable mixture over the beans.
8) Add the chopped tomatoes into the pan along with salt and bay leaf. Cook the mixture for 1 hour. If needed, pour a little hot water.
9) Take the bay leaf out. Into the blender, add in the cooked mixture.
10) Next, add in enough water or stock to get 1 3/4 pints of the puree.
11) Transfer the puree back into the pan. Heat well.
12) Take the pan off the flame. Add in the rum. Stir once.
13) Transfer the Cuban Bean Soup into a warm serving bowl. Garnish the soup with whipped cream.