Black bean soup recipe
Ingredients to make black bean soup:
- 1 kilogram of Beans
- 2 teaspoons of salt
- 4 dessert spoons of grated Papelón
- 1 teaspoon of pepper
- 1 glass of water (enough to cover the beans, which exceeds them by 4 or 5 fingers)
- sofrito
- ½ Garlic unit
- ½ unit of Paprika
- 1 unit of Onion
- 3 garlic cloves
- 1 teaspoon ground cumin
How to make black bean soup:
1.Assemble the beans with the water until they begin to soften, about two (2) to three (3) hours in a regular pot, add additional water during cooking, always trying to keep about 4 fingers of water above the beans; or 40 minutes in a pressure cooker, the time will always depend on the quality of the grain.
2.Meanwhile, chop the leek, paprika, onion and garlic (the garlic is not minced, it is crushed or mashed in the mortar); all small (more or less 2.5 X 2.5 mm). Prepare a sauce, with everything chopped and the cumin, in 1/4 cup of oil, until it is “dead”.
3.When the beans are soft, add the salt, the pepper, the brown paper and the sofrito.
4.Continue cooking -adding water if it starts to dry out- until the beans are very soft and the broth thickens a little.
5.Suggestion to enjoy them: In the afternoon, evening, or midnight – as a complete meal: If you want to eat it as a soup, serve it immediately, adding a dash of lemon juice and olive oil to the plate.
6.Accompany with rice, fried plantain, shredded meat, tomato wheels, French bread and sweet bread or tunjas.
7.At breakfast time, especially on weekends (between 9:00 and 10:00)
8.They are eaten fried or “fried” – always better from the day after they are cooked: chop a little onion very small, brown it, add a little grated brown paper, then the beans that are going to be consumed, cook them until the liquid thickens and the beans get shiny.
