Cuban Bean, Lemon and Cilantro SoupPosted on: 12th May 2008
[adapted from Tofu for Two]
2 medium onions (cubed)
1 whole medium garlic (crushed with a side of the knife and peeled)
2 tbs grape seed oil
about 2½ litres of hot water
500g dry black turtle beans or red kidney beans (soaked overnight)
2 tbs balsamic vinegar
2 medium sweet red bell peppers (cubed)
1 tbs smoked paprika
3 large bay leaves
1 pinch Cayenne pepper or other chilli powder, some chilli flakes or 1-2 crushed dried brid’s eye chillis
1 tsp dried oregano
sea salt or even better Adobo seasoning or some vegetable stock granules to taste
2 handfuls of freshly chopped coriander / cilantro
lemon / lime wedges to serve
fresh bread and butter to serve
Fry onions and garlic on oil until translucent on the bottom of large pot.
Add chopped peppers and fry some more.
Then add water, soaked previously, rinsed and drained beans, vinegar, smoked paprika, chilli powder, bay leaves and oregano. Bring the soup to boil over large fire, let it bubble for a while, then reduce the fire, cover and simmer for about 2 and half hours. Add more hot water if needed.
Then mash beans in the soup with potato masher, season with salt or Adobo and cook a while longer.
Remove from fire, stir in coriander and serve to the plates with lemon/lime wedges on the side and some fresh, crunchy bread with butter.
Serve 4-5 people.
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