Cuban Black Bean Soup With Mango Relish

Recipe Ingredients

3 teaspoons	15ml	Olive oil
4		Bacon slices - diced
1/2		Spanish onion - chopped
2		Garlic cloves - minced
1 teaspoon	5ml	Ground cumin
1 cup	160g / 5.6oz	Black beans - soaked overnight
1 1/2		Water
1 tablespoon	15ml	Red wine vinegar
1/2 teaspoon	2.5ml	Salt
1 cup	160g / 5.6oz	Long-grain rice
1		Mango - diced
1/2		Red bell pepper - chopped
1/2		Scallions - sliced thin
1/2		Flat-leaf parsley - chopped
1		Lime - juiced

Recipe Instructions

Heat oil in a saucepan over medium heat. Add bacon, onion and garlic; saute until onions are translucent, about 3 minutes. Stir in cumin, and cook an additional 1 minute.

Add the beans, 2/3 of the water, vinegar, and 1/2 of the salt to the onion mixture. Bring to a simmer and cook until the beans are tender, about 40 minutes.

Combine the rice, the remaining water, and remaining salt in a microwave-safe bowl. Microwave until cooked, about 10 minutes. Keep warm.

Combine the mango, bell pepper, scallions, parsley, and lime juice in a small bowl. Set aside.

Puree the cooked beans, adding additional hot water if the soup is too thick.

Fluff the rice with a fork. Prepare a rice mold by rubbing the inside with a small amount of warm water. (A 1/2-cup measuring cup can be used in place of a rice mold.)

Using the rice mold, place a mound of rice in each soup bowl. Ladle soup around the rice and top with mango relish.

This recipe yields 4 servings.

Source:
Culinary Cafe (soup archive) at http://www.culinarycafe.com

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