We ended bean week with a delicious and hearty vegetarian Cuban black bean soup. I thought I would be sick of beans by the time Friday rolled around, but, surprisingly, I wasn't. Even though many of the preparations were similar (the chili and the black bean soup) there was enough variety in the dishes so satisfy my fickleness. (We even made Foodmomiac's Italian soup again on one of the nights and that also contains beans. We couldn't get enough.)
This recipe was given to me by a friend who got it from a friend. I've adapted it slightly to suit my own taste. Please feel free to do the same.
CUBAN BLACK BEAN SOUP
- 7 cups cooked black beans (a one pound bag of dried beans prepared according to package directions. I cooked mine with one bay leaf because I love the flavor.)
- 3 Tbsp olive oil
- 4 garlic cloves, minced
- 1 large sweet onion, finely chopped (reserve some for garnish)
- 1 tsp each ground cumin, coriander, paprika
- 1 carrot, diced
- 1 medium bell pepper, chopped
- 2 stalk of celery, finely chopped
- 2 tomatoes, chopped
- a handful of parsley, chopped
- rind of one orange (several large peels)
- juice of the above orange
- 6 cups hot, boiled long-grain rice, white or brown
Drain the beans and reserve the liquid.
In a large dutch oven or soup pot, saute onions, garlic, and spices in oil over medium heat, stirring until onions are translucent. Add carrots and celery, saute for 3-4 minutes more. Add peppers and saute another 5 minutes. Add salt, pepper, parsley, and tomatoes. Simmer until the vegetables are tender.
Combine the drained black beans with the vegetables. Add in as much bean liquid as you like, more for a thinner soup, less if you like it thicker. Add the orange rind and simmer on low for about 30-45 minutes. Stir often.
Remove orange rind. Stick blend the soup until it's as thick as you like. (Or remove a cup or two of soup to blender, blend, then add back to soup.) Add fresh orange juice and cook 5-10 minutes more. Taste. Serve on hot rice. Garnish with chopped onions.