Friday, March 4, 2011

LOOT: Cuban Black Bean Soup

LOOT: For surviving the medics without falling into despair, you receive loot!

Cuban Black Bean Soup
from Sunset's "Vegetarian Cooking: Nutritious Recipes with Flavor & Imagination"

Marinated Rice (directions follow)
4 Tbs Olive Oil or Salad Oil
2 medium Onions, finely chopped
2 medium-size Green Peppers, seeded and finely chopped (I’d use Serranos)
5 large Cloves Garlic, minced
About 3 cups Vegetable Stock
1 ½ tsp ground Cumin
1 ½ tsp dried Oregano
2 Tbs Vinegar
About 6 cups cooked Black Beans (not canned!)

Prepare Marinated Rice. Set aside for 1 hour or until next day; heat before serving.

Heat oil in a 5-quart pan over medium heat. Add onions, green peppers and garlic; cook, stirring, until limp. Add stock, cumin, oregano, vinegar and beans. Cover and simmer for 30 minutes, adding more stock if desired for thinner consistency. Add salt to taste.

Serve in bowls, adding generous spoonfuls of the Marinated Rice to each bowl of hot soup.

Marinated Rice: Thinly slice 3 Green Onions (including tops). Combine with 2 cups cooked White Rice (but Brown Rice is more nutritious), 1 tomato finely chopped, 3 Tbs. Olive Oil and 3Tbs. White Wine Vinegar. Cover and chill


  1. I need to consume this, like, NOW. It will be on my list for meals this week while Matt is gone, and then I can taunt him since he'll be likely seeing you in person. ;)

  2. Heh, yeah, I thought you'd like that one! And please don't taunt Matt too hard while he's here. He'll be in Texas, and that's painful enough.