Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.PCS 1/10/84; site mtgzy.UUCP Path: utzoo!watmath!clyde!burl!ulysses!mhuxr!mhuxt!houxm!mtuxo!mtgzy!seb From: seb@mtgzy.UUCP (s.e.badian) Newsgroups: net.cooks Subject: Re: Cuban Black Bean Soup ??? Maggi's Seasoning Message-ID: <1651@mtgzy.UUCP> Date: Mon, 10-Mar-86 17:34:52 EST Article-I.D.: mtgzy.1651 Posted: Mon Mar 10 17:34:52 1986 Date-Received: Wed, 12-Mar-86 02:36:55 EST References: <1046@mako.UUCP> Organization: AT&T Information Systems Labs, Middletown NJ Lines: 61 This Cuban Black Bean Soup if from "Soup's On" by Nancy Baggett and Ruth Glick. I haven't tried it; I just offer it as a possibility. Cuban Black Bean Soup 2 cups (about 1 pound) dry black beans, sorted and washed 8 cups water 3 large onions, finely chopped 3 large cloves of garlic, minced 2 teaspoons salt, or to taste 1/2 teaspoon black pepper, preferably freshly ground 1/8 teaspoon cayenne pepper Rice 1 cup long-grain white rice 1 tablepoon chopped onion 3 cups water 2 tablespoons olive oil 1 1/2 tablespoons apple cider vinegar Green Pepper and Spices 2 large sweet green peppers, finely chopped 2 tablespoons olive oil 1 1/2 teaspoons ground cumin 1 1/2 teaspoons dried oregano leaves Put the beans in a Dutch oven or soup pot and cover them with about 2 inches of cold water. Bring them to a boil over high heat and soak for 1 hour, covered. Drain beans and discard soaking water. In bean soaking pot, combine beans with water, onions, garlic, salt and peppers. Bring to a boil over medium high heat. Cover, lower heat and simmer for 3 hours or until beans have softened, cooked down and thickened the water. About an hour before the beans have finished cooking, combine the rice, 1 tablespoon onion, and water in a medium saucepan. Cover and bring to a boil over high heat. Lower heat and simmer for about 20 minutes, or until the rice is tender. Stir vinegar and olive oil into the rice. Cover and set mixture aside to marinate. About 15 minutes before the beans are finished, combine the green peppers and olive oil in a medium skillet. Cook, stirring frequently, over medium high heat until very tender, about 10 minutes. Stir in cumin and oregano. Cook, stirring for another 2 minutes. Add pepper mixture to soup and stir. Simmer soup for about 15 minutes. To serve, spoon approximately 2 tablespoons of rice on top of each serving. Makes 8 to 10 servings Sharon Badian ihnp4!mtgzy!seb