Cuban Black Bean Soup by virginislander

[BakerAunt]

Cuban Black Bean Soup
Submitted by virginislander on April 12, 2010 at 3:07 pm

1 lb. black beans, washed
2 quarts boiling water
2 tablespoons salt
5 cloves garlic
1-1/2 teaspoons cumin
1-1/2 teaspoons oregano
2 tablespoons white vinegar
10 tablespoons olive oil
1/2 lb. onions, peeled, trimmed and chopped
1/2 lb. green peppers, trimmed and chopped

My addition: 1 lb. or so of smoked sausage, cut into slices

Then:
some cooked white rice
minced onion
olive oil
vinegar

1. Put beans into a large, heavy soup pot or Dutch oven and add boiling water; boil rapidly 2 minutes. Cover tightly, remove from heat, and set aside 1 hour. Add salt to beans and liquid; bring to boiling and simmer, covered, until beans are soft. Add smoked sausage and cook until heated through.

2. Put the garlic cumin, oregano and vinegar into a mortar and crush into a paste.

3. Heat olive oil in a large skillet. Mix in onion and green pepper and fry until onion is browned, stirring occasionally. Thoroughly blend in the paste, then stir the skillet mixture into the beans. Cook over low heat until ready to serve.

4. Meanwhile, mix a small portion of cooked rice, minced onion, olive oil, and vinegar in a bowl, set aside to marinade for an hour or more. Add a soup spoon of rice mixture to each serving of soup. I really cannot say how much I use of each - to just about a cup or so of rice I will add a couple of tablespoons of oil and vinegar and onion. Just enough for it to marinade in. It really depends on the rice on how much you need.

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