Boy it sure is cold here in Missouri! It is definately black bean soup time.
I love the recipes in Bean Banquets from Boston to Bombay by Patricia
Gregory. They need a little motification, but not too much. She has tow
recipes for black bean soup that are both yummy! I thought you would enjoy
them both.
For quicker cooking time, use canned beans and their broth. If you soak some
beans, cook them in a pressure cooker for faster cooking time.
Puerto Rican Black Bean Soup
1 pound black beans soaked overnight or all day
2 onions, chopped
4 cloves of garlic, mashed ( I use 6 cloves)
3 green peppers, chopped
1 hot chile, seeded and minced
1 carrot, chopped (I use 2-3)
2 bay leaves
1 teaspoon dried oregano or 1 tablespoon fresh minced
1/2 teaspoon cumin (I use 1-1-1/2 teaspoons)
salt to taste
1/8 teaspoon cayenne
2 tablespoons cider or rice vinegar
1 cup cooked long grain brown rice
1/2 cup green onions, chopped (reserve for garnish)
1. Cook beans until very soft in 8 cups of water. Pressure cooker, about
20-25 minutes.
2. Spray a large skillet with olive oil cooking spray and saute onions,
garlic, green peppers, chile, and carrots until lightly browned.
3. Add spices, salt, and vinegar. Cook until vegetables are soft.
4. Before serving combine vegetables with the beans. Cook 15 minutes to blend
flavors.
5. To serve, ladle soup into bowls and add a large spoon of rice on top and
sprinkle with green onions.
Serves 6-8.
Both soups are even better the second day.
Cuban Black Bean Soup
1 pound black beans soaked overnight or all day
1 large onion, chopped
1 large garlic clove, mashed (I use 3-4)
2 cups chopped celery with some leaves
1 green pepper, chopped
2-3 chiles, seeded and minced
6 whole cloves
1/2 teaspoon ground cumin (I use about 1-1/2 teaspoons)
3 vegetable bouillon cubes or 3 teaspoons of your favorite veggie powder
2 tablespoons lemon juice (fresh is best)
lemon slices (optional)
1. Cook beans until very soft. (see above recipe)
2. Lightly spray a skillet with olive oil cooking spray and saute onion,
garlic, celery, chiles, green pepper, and cloves until the onion is lightly
browned.
3. Add some of the bean broth and dissolve the bouillon cubes or powder.
4. Add lemon juice. Simmer until vegetables are soft.
5. Mash some of the beans with a potato masher and combine vegetable mix with
the beans.
6. Bring the soup to a bol, lower heat, and simmer for 10-15 minutes to blend
flavors. Add water if the soup is too thick. Add salt if necessary.
Serve garnished with a lemon slice.
Serves 6-8.
I actually don't bother with the lemon slice.
I'm making one of these tonight!
Jan Bennicoff