Cuban Black Bean Soup With Mango Relish Recipe - Cooking Index
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 |
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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