Black beans are a stable in Cuba.
Sopa de Frijol Negro (Spanish)
Serves 4
1 15-oz (450 g) can of organic black beans
1 large chopped organic bell pepper
10 cups (2.400 ml) water
2/3 cup (240 ml) olive oil
1 large onion
4 cloves of garlic
1/4 tsp. (1,25 ml) oregano
1 bay leaf
1 Tbs. (15 ml) sugar
4 Tbs. (60 ml) dry white wine
2 Tbs. (30 ml) vinegar
option: 2 cachucha peppers, chopped
1 large chopped organic bell pepper
10 cups (2.400 ml) water
2/3 cup (240 ml) olive oil
1 large onion
4 cloves of garlic
1/4 tsp. (1,25 ml) oregano
1 bay leaf
1 Tbs. (15 ml) sugar
4 Tbs. (60 ml) dry white wine
2 Tbs. (30 ml) vinegar
option: 2 cachucha peppers, chopped
1. Add beans and bell pepper to the water. Heat on medium high.
2. Purée the garlic and onion in a food processor. 3. Sauté the mixture in olive oil for a few minutes. 4. Add the sauté to the black bean soup and stir. 4. Add the oregano, bay leaf, sugar, and cachucha. 5. Cook for 20 minutes. 6. Add the dry white wine and vinegar. 7. Black beans should be creamy, if not let them cook a little bit longer. 8. Before serving add two teaspoon of olive oil. optional: -try other types of organic beans -serve with spoonful of plain yogurt Try: "Soup's On!" http://veggiefernandezs.blogspot.com/2012/12/soups-on.html |
