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Cuban Black Bean Soup Recipe | |
Appetizer | |
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Ingredients:
Yield: 4 servings 1 pound black beans 1 bay leaf 1 tablespoon cumin 1 tablespoon oregano 1 Italian frying pepper, halved Olive oil, for sauteing, plus 1/4 cup olive oil 1 white onion, large dice 1 red pepper, large dice 1 green pepper, large dice 6 cloves garlic, chopped 1 tablespoon sugar 1/8 cup white vinegar Salt 1/2 cup finely chopped red onion, for garnish
Directions:
In a large stockpot, cover the beans with water, covering them by 2 inches. Add bay leaf, cumin, oregano, and Italian pepper. Simmer until the beans are tender, about 45 minutes. After 45 minutes, remove the pepper. In a saute pan, saute onions, red, and green peppers until translucent. Puree in a blender, this is the sofrito. In the same pan, saute the garlic. Add to the beans, along with the sofrito, 1/4-cup olive oil, sugar, and vinegar. Season with salt and continue to cook until very thick, about 45 minutes. Garnish with finely chopped red onion. Episode#: MP1B65 Copyright ) 2003 Television Food Network, G.P., All Rights Reserved | |