Frijoles y sopa de patatas
sirve 6
True, Cuban bean soup is black beans, but it sounds good with any type of beans. Serve with a salad and plates of: empanadas, fried plantains and yucca.
1 1/2 cups (350 ml) diced onions
1 cup each: diced red and yellow (or green) organic bell pepper + some for garnish
6 sliced cloves of garlic
6 cups of cooked or canned organic beans: black, pinto, white, etc.
2 1/2 cups (765 ml) diced organic potatoes (with skin for more vitamins or peeled)
2 Tbs. (30 ml) white wine vinegar
1 Tbs. (15 ml) each: ground cumin and oregano leaves
1 bay leaf
1 small diced red onion
chopped cilantro or parsley
1. Sauté onion, bell peppers, and garlic with a little water or vegetable broth on medium heat, 2-3 minutes.
2. Transfer to a blender and purée until smooth.
3. Add 3 cups (700 ml) of beans and 6-7 cups (1,4 to 1,6 liters) of water.
4. Purée until the soup is thick.
5. Return mixture to saucepan, add remaining beans, potatoes, vinegar, cumin, oregano, and bay leaf.
6. Bring to a simmer. Reduce to medium-low, and simmer, covered 20 minutes or until potatoes are soft.
7. Remove bay leaf.
8. Garnish each serving with diced red onion, bell pepper, cilantro (or parsley).
-modified from www.vegetariantimes.com
