Recipe Cuban Black Bean Soup with Rice

caseydog

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Cuban Black Bean Soup with Rice

Whenever I visited family in Puerto Rico back in the 80s, we would always have one dinner at El Cid, a Cuban restaurant. It always started with Black Bean Soup with rice. Here's mine...

2-15.5 OZ cans of black beans (or cook your own from dry beans, if you want)
1-yellow onion, diced (reserve some for garnish)
1-green bell pepper**
4-big cloves of garlic, finely diced or crushed
1-teaspoon comino/cumin
Hand (palm) of dried oregano, mashed between palms of hand to bring out oils, AKA flavor
Salt and pepper to taste
EVOO

Sauté you onions, peppers and garlic in EVOO until golden. Add your beans, and cumin. Let simmer for about 20-30 minutes. Add salt and pepper to taste. Let simmer another 5 minutes or so to incorporate salt and pepper.

EDIT: I forgot to mention that you can use a potato masher at the end to mash up about half of the beans to make a thicker, creamier soup.

Serve on top of or next to white rice. Garnish with diced onion.

BlackBeanSoup-6-20.jpg


** I used red bell pepper because the green ones in the store were not fresh enough for me. Red bells come from the same plant, and they add some color.

CD
 
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