Cuban Black Bean Soup
|Dried black beans||3 Cup (48 tbs)|
|Oilve oil||1⁄4 Cup (4 tbs)|
|Onions||2 Large, chopped|
|Green pepper||1⁄2 Medium|
|Dried parsley||1 Tablespoon|
|Garlic||4 Clove (20 gm), minced|
|Cayenne pepper||1⁄4 Teaspoon|
|Water/Vegetable stock||12 Cup (192 tbs)|
|Black pepper||1 Teaspoon|
|Chopped red onions||1 Tablespoon (for garnish)|
1.In a colander, rinse and check black beans for stone.
2.Take a soup kettle, add oil and heat gently.
3. Add the onions and pepper. Saute gently for a few minutes till they are soft.
4.Now Add the parsley, garlic, beans, oregano, spices and water and cover and boil.
5.Reduce heat, and let it simmer for 1-2 hours till beans turn soft
6.Add the seasoning.
7.Pour half the soup in blender and blitz. Add this back to soup kettle. Blend.
9.For a dash of tang, add lemon juice. For chilli, add the jalapenos. Garnish with onion.