Cuban Black Bean Soup

6 servings

 

• 1 pound dry black beans
• 6 cups water
• 2 1/4 cups water
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 5 cloves minced garlic
• 2 tablespoons vinegar
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons oregano
• 1 teaspoon salt
• 1/4 cup finely chopped onions
  
  
• MARINATED RICE:
• 1 cup brown rice
• 1/4 cup vinegar
• 1 tablespoon olive oil

Soak black beans in a dutch oven covered with water overnight. Pour off the soaking water and add 6 cups of fresh water. Bring to a boil then down to a simmer, and cook until beans are tender, 1 to 2 hours.

While beans are cooking, prepare the rice. Cook the rice. Then combine cooked rice with 1/4 cup onion, 1/4 cup vinegar and 1 tablespoon olive oil. Cover and allow to marinate at least 2 hours at room temperature.

When beans are tender, saute the onion and bell pepper in 1 tablespoon olive oil until soft. Stir in garlic, vinegar, cumin, oregano and salt; cook 2 minutes then add to the cooked beans; cover and simmer 1 hour, stirring occasionally.

To serve, ladle the soup into a bowl, then add 3 generous tablespoons of marinated rice.

Bon appetit!