Cuban Black Bean Soup
Recipe is courtesy of a brochure for La Zaragozana Restuarant in Old San Juan, PR. We were there years ago and everything was delicious. (If you go, try their Castillan Garlic Soup also)
SERVES 6
1 lb black beans
2 quarts water
1/2 lb onion
1/2 lb green pepper
5 ounces olive oil
5 cloves garlic (peeled)
2 tablespoons salt
1/2 tablespoon cumin
1/2 tablespoon oregano
1 ounce white vinegar
1 cup white rice
Soak beans in water overnight. Add salt and boil beans until soft.
Crush garlic and mix with cumin, oregano and vinegar. Set aside. Cut onions and peppers into very small pieces. Saute in olive oil until the onions are brown.
Add garlic and spice mix and cook slowly. Drain 1/2 of the water from the beans and add to cooked mixture. Continue cooking slowly until ready to serve. Garnish with one soupspoon of rice marinated in finely chopped raw onion, with olive oil and vinegar.
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