Monday, November 26, 2012


A restaurant an hour and a half from our house serves the most outstanding Cuban Black Bean Soup.  For far less than the gas that it costs to get there, I created my knock-off version to fulfill my craving!

A soup made completely from veggies, beans, herbs and spices, the flavor is well rounded and satisfying.  Serve alongside with Cilantro Lime Rice, avacado, tomato slices, corn chips, lime wedges...whatever sounds good!

Vegetarian Cuban-Style Black Bean Soup

1.  Heat 2 Tbsp. olive oil in skillet and saute 4 cups chopped red/green bell peppers, 3 cups chopped onion, and 2 chopped, seeded jalepeno peppers until tender, about 10 minutes.  Stir in 1 Tbsp. ground cumin and 2 Tbsp. dried oregano and allow to cook for 2 more minutes.  Puree mixture in food processor and set aside.  (Makes about 3 cups puree.)

2.  In a large pot, combine 6 cups soaked/cooked black beans, 4 cups water, 1 bay leaf, and 1 1/2 tsp. salt.  Stir in 1 1/2 cups of pepper/onion mixture (reserve the other 1 1/2 cups to freeze for later).  Bring soup to a boil and then simmer for 20 minutes.  Remove from heat and carefully puree in batches in food processor.

3.  Serve with generous cilantro and a sprinkle of lime.

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