Cuban Black Bean Soup
|Dried black beans||16 Ounce|
|Water||9 Cup (144 tbs)|
|Garlic||2 Clove (10 gm)|
|Lemon juice||2 Tablespoon|
|Garlic||3 Clove (15 gm)|
|Ground cumin||1 1⁄2 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
|Hot sauce||4 Drop|
|Chopped green pepper||1 1⁄2 Cup (24 tbs)|
Sort and wash beans; place in a large Dutch oven.
Cover with water 2 inches above beans; let soak overnight.
Drain beans, and return to Dutch oven.
Add 9 cups water, 2 cloves garlic, and salt; bring to a boil.
Cover partially; reduce heat to medium-low, and cook 2 hours or until beans are tender, stirring occasionally.
Combine lemon juice, 3 cloves garlic, cumin, oregano, and hot sauce in a pestal; crush well.
Add lemon juice mixture, onion, and green pepper to beans.
Bring to a boil; reduce heat and simmer, partially covered, 30 to 45 minutes, stirring occasionally.
Ladle into soup bowls; garnish each with 2 tablespoons marinated rice.