Cooking Index - Cooking Recipes & IdeasCuban Black Bean Soup With Mango Relish Recipe - Cooking Index

Cuban Black Bean Soup With Mango Relish

Courses: Soup
Serves: 4 people

Recipe Ingredients

3 teaspoons 15mlOlive oil
4   Bacon slices - diced
1/2   Spanish onion - chopped
2   Garlic cloves - minced
1 teaspoon 5mlGround cumin
1 cup 160g / 5.6ozBlack beans - soaked overnight
1 1/2   Water
1 tablespoon 15mlRed wine vinegar
1/2 teaspoon 2.5mlSalt
1 cup 160g / 5.6ozLong-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.

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