Cuban Black Bean Soup

The Record’s “Recipe of the Week”:
Cuban Black Bean Soup by Gayle Cameron

2 cups dry black beans, rinsed
6 cups water for soaking
12 cups water for cooking
2 cups onion, diced
1/2 cup carrots, peeled & diced
2 T. garlic, minced
1 cup red bell pepper, seeded & diced
1 T. cumin, ground (scant)
1 tsp. fresh ground black pepper
14-1/2 oz. can diced tomatoes in juice
1 T. dried oregano
2 bay leaves
1/8 tsp. liquid smoke flavoring, optional
2 tsp. salt
3 T. fresh lime juice, freshly squeezed
2 T. orange juice, freshly squeezed
1/2 tsp. Tabasco sauce

Soak the beans overnight in the 6 cups of water.

Place the drained and rinsed beans in a large heavy saucepan with the 12 cups of water. Bring to a boil over high heat. Reduced heat to low and simmer the beans for one hour.

Add the onion, carrots, garlic, bell pepper, cumin, black pepper, tomatoes, oregano, bay leaves, and liquid smoke. Simmer 30-45 additional minutes or until the beans are tender.

Add the salt, lime juice, orange juice, and Tabasco. Remove from the heat.

Soup may be left chunky or can be pureed in a blender or food processor. Serve hot.


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Mt. Vernon, MO, 65712


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