Cuban Black Bean Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 2 hrs |
| Total Time | 10 hrs 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 500 g beans, black, dried
- Water for soaking
- 1 large onion (s)
- 1 large bell pepper (s), green
- 6 cloves garlic, finely chopped
- some olive oil for frying
- ml 1,400 water
- 140 g tomato paste
- 1 teaspoon caraway seeds, ground
- 0.5 teaspoon ½ oregano, dried
- 0.5 teaspoon ½ salt
- 1 tablespoon vinegar (preferably red wine vinegar)
- some salt and pepper
Print Recipe
Pin Recipe Instructions
- Soak the dried black beans in enough water overnight for about 8 hours. Then drain the beans and discard the soaking water.
- Cut the onion and green pepper into medium-sized cubes and fry in a saucepan with a little olive oil. Add the chopped garlic and fry briefly.
- Then add water, tomato paste, caraway seeds, oregano and salt to the saucepan and simmer gently for 2 hours until the beans are cooked through. Stir occasionally. Season to taste with vinegar, pepper and salt before serving.
- Serve on a bed of rice and drizzle the rice with a little lime.
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