Date: Tue, 5 Oct 1999 09:44:12 -0700
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
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
5. To serve, ladle soup into bowls and add a large spoon of rice on top and
sprinkle with green onions.