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| | Black Bean Soup
1 pound of dried black beans, washed
2 quarts of boiling water
2 tablespoons of salt
5 cloves garlic
1 1/2 teaspoons of cumin
1 1/2 teaspoons of oregano
2 tablespoons of white vinegar
10 tablespoons of olive oil
1/2 pound of onions, peeled and chopped
1/2 pound of green peppers, trimmed and chopped
Put beans into a large heavy saucepot 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, about 2 hours.
Put the garlic, cumin, oregano and vinegar into a mortar and crush to a paste.
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 in the skillet mixture into the beans. Cook over low heat until ready to serve.
Meanwhile, mix a small portion of cooked rice, minced onion, olive oil and vinegar in a bowl; set aside to marinate. Add a soup spoon of rice mixture to each serving of soup. About 2 quarts soup |
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Basic-Recipes.com
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