Jumpstart Dinner Recipe #11: Cuban Black Bean Soup

CUBAN BLACK BEAN SOUP (adapted from Jennifer Raymond, The Peaceful Palate)

Jennifer writes: “This savory black bean soup is served with marinated brown rice. What makes it really special is to top it with a crisp green salad, a fat-free vinaigrette, and salsa.”

Ingredients:

1 cup dry black beans

6 cups water or vegetable stock

¼ cup sherry, white wine, veg broth or water, or more as needed

1 onion, chopped

1 bell pepper, diced

3-4 garlic cloves, minced

1½ tsp cumin

1½ tsp oregano

2 tbsp cider vinegar

½ tsp salt

Directions:

Rinse the beans, then soak them in about 5 cups of water for 6-8 hours or overnight. Pour off the soaking water and place the beans in a pot with 6 cups of fresh water or salt-free vegetable stock. Simmer until tender, 1 to 1½ hours. While the beans cook, prepare the Marinated Rice (recipe follows).

When the beans are tender, heat the sherry or other liquid in a large skillet and sauté the onion, bell pepper, garlic, cumin and oregano for 6 minutes, stirring frequently. Add water if the mixture begins to stick. Add the beans, then cover and simmer 25 minutes. Stir in the cider vinegar and salt.

To serve, spoon the soup into individual bowls and top it with about ½ cup of the marinated rice.

MARINATED RICE 

Ingredients:

2 cups cooked brown rice 

½ cup finely chopped Vidalia or other sweet onion

1 garlic clove, pressed or minced

¼ cup cider vinegar

Dash of salt

Directions:

Combine all ingredients and let stand about 1 hour.