Cuban Black Bean Soup a La Beckstrom |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 2 |
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My take on Cuban-style black bean soup Ingredients:
2 (15 ounce) cans black beans, drained |
1 carrot |
1/3 medium tomato |
2 serrano peppers |
1 tablespoon lime juice |
onion |
garlic |
1/2 medium red bell pepper |
cumin |
oregano |
smoked paprika |
crushed red pepper flakes |
fresh ground black pepper |
olive oil |
Directions:
1. In a blender or food processor (I used a magic bullet) blend the canned beans to desired consistency - you might need to add some water.
2. In a pan, sauté the garlic, onion, peppers, carrot, and tomato in olive oil (adding them periodically in that order).
3. Once cooked and mushy, blend the veggies until smooth.
4. Combine the blended veggies and blended beans in a pot.
5. Add smoked paprika and black pepper to taste.
6. Add the lime juice.
7. Simmer for 30 minutes.
8. The beans will turn a darker shade of black- at that point add oregano, red pepper flakes, and liberal amounts of cumin.
9. Serve hot! Goes well with fried plantains.
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