Tuesday, January 19, 2010

Cuban Black Bean Soup

Day 14: Magical Fruit

Tonight I wanted to do something with black beans but wanted to try something that didn't too closely resemble chili. I have seen a few recipes for Cuban Black Bean soup so I investigated further. Its a pretty basic recipe: onion, garlic, black beans, something spicy and something herb-y. Some call for oregano, some for thyme. Some call for habanero, some call for jalapeno. Some call for tomatoes to be added, some don't. I chose oregano, habanero, no tomatoes (i felt like the addition of tomatoes made it too chili-like). I would say the end result was pretty satisfying. It was hearty, spicy, and very very simple, but still very much like chili. Side note - black beans are also called turtle beans - and are apparently high in antioxidants (yay!)

Cuban Black Bean Soup

2 tbsp canola oil
1 med onion, diced
4 cloves garlic, minced
2 bell peppers (a variety of colors is prettiest), diced
1 habanero pepper, seeded and minced
2 tsp ground cumin
2 tsp dried oregano
4 cups black turtle beans, cooked
6 cups vegetable broth
salt and pepper to taste

hot pepper sauce
chopped fresh cilantro
plain yogurt or sour cream

In a soup pot heat canola oil over medium high heat. Saute onions, garlic, and peppers until softened, about 5 minutes. Add cumin and oregano and cook a few minutes more. Add black beans and broth and bring to a boil. Lower heat and simmer, uncovered, for 40-45 minutes until thickened. Season with salt and pepper to taste and add hot pepper sauce if you would like a spicier soup. Garnish with fresh cilantro and yogurt, and a dash of hot pepper sauce if you are a glutton for spice.

Jay's review:

4.5 yums (out of 5). Beans, beans, the magical fruit!