Smokey Vegetarian Cuban Black Bean Soup
Serves: 2
Luisa Champlin
1 January 1970
Based on User reviews:
52
Spice
46
Sweetness
55
Sourness
43
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
450 g
Black Bean (dried)1 cup
Vegetable Oil1 large
Yellow Onion (finely chopped)1 tbsp
Paprika (smoked)2 tsps
Cumin Seed8 cloves
Garlic (minced)6 cups
Vegetable Stock2 cups
Water1
SaltDirections:
1
Place black beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight
2
Drain beans and rinse with fresh water
3
Heat oil in a large Dutch oven or stockpot over medium heat; cook and stir yellow onion, paprika, and cumin seeds until fragrant, about 3 minutes
4
Add red bell pepper, green bell pepper, garlic, oregano, and bay leaves; cook and stir until onion is translucent and bell peppers are tender, 6 to 8 minutes
5
Mix vegetable stock, black beans, tempeh, rum, and jalapeno pepper into onion mixture
6
Increase heat to medium-high, bring to a simmer, reduce heat to medium-low, and cook until beans are tender, about 45 minutes
7
Pour water into bean mixture; season with 1 1/2 teaspoons salt
8
Cook, stirring occasionally, until beans begin to fall apart and soup thickens, 30 to 40 minutes; season with salt and pepper
9
Remove and discard bay leaves from soup
10
Ladle soup into bowls and garnish with hard-boiled eggs and red onion