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Cuban Black Bean Soup

Cuban Black Bean Soup and Nut Brown Ale Bread

Cuban Black Bean Soup and Nut Brown Ale Bread

This recipe is adapted from Vegan Planet by Robertson.  Adapted in this case doesn’t so much mean “improved to my taste” as “substitutions made for what I had on hand.”  I cut it in half and made it with a can of beans instead of dried, and perhaps I miscalculated because I found it too watery, but other than that, it was excellent.  It had much more flavor than I expected based on just oregano and cumin.

If you want to cook your own beans, cook them with bay leaves.    I think if you follow her frying directions you will burn the veggies like I did, so I have altered that part as well.   And I always write my own directions.

Saute on medium heat 5 min:

  • 1/2 T olive oil
  • 1 small red onion, chopped

Turn heat to low and add:

  • 1 small carrot, chopped
  • 2 small cloves garlic, minced
  • 1/8 t crushed dried chili peppers (this was not too spicy)

Saute a few minutes and add the following:

  • 7 oz. canned diced tomatoes.  (Add juice to pot, then mince the tomatoes and add them)
  • 2 c water (consider holding back 1/2 a cup)
  • 1 lb. can black beans, rinsed and drained, or 2/3 c dry beans soaked and boiled with a bay leaf, drained
  • 1/2 t dried oregano
  • 1/2 t cumin
  • 1/2 t salt
  • bouillon paste/cubes to taste (until it’s salty enough)
  • cayenne to taste (I didn’t add any)

Turn up the heat to boil and then down to simmer 30 min.  Carefully transfer 1 c to a blender to puree and return to pot, or let cool a few minutes and use your immersion blender just a bit.  Simmer 15 min.  Taste and adjust seasonings.  About 5 min before serving, add:

  • 2 T dark rum (optional – it was good!)
  • 1 T minced fresh or frozen cilantro

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