MENU
 
 
 
 

  • Cuban Black Bean Soup With Mango Relish

    0 votes
    Cuban Black Bean Soup With Mango Relish
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 3 tsp extra virgin olive oil
    • 4 x bacon slices diced
    • 1/2 x Spanish onion minced
    • 2 x garlic cloves chopped
    • 1 tsp grnd cumin
    • 1 c. black beans soaked overnight
    • 1 1/2 quart water
    • 1 Tbsp. red wine vinegar
    • 1/2 tsp salt
    • 1 c. long-grain rice
    • 1 x mango diced
    • 1/2 x red bell pepper minced
    • 1/2 bn scallions sliced thin
    • 1/2 bn flat-leaf parsley minced
    • 1 x lime juiced

    Directions

    1. Heat oil in a saucepan over medium heat. Add in bacon, onion and garlic; saute/fry till onions are translucent/soft, about 3 min. Stir in cumin, and cook an additional 1 minute.
    2. Add in the beans, 2/3 of the water, vinegar, and 1/2 of the salt to the onion mix. Bring to a simmer and cook till the beans are tender, about 40 min.
    3. Combine the rice, the remaining water, and remaining salt in a microwave-safe bowl. Microwave till cooked, about 10 min. Keep hot.
    4. Combine the mango, bell pepper, scallions, parsley, and lime juice in a small bowl. Set aside.
    5. Puree the cooked beans, adding additional warm water if the soup is too thick.
    6. Fluff the rice with a fork. Prepare a rice mold by rubbing the inside with a small amount of hot water. (A 1/2-c. measuring c. can be used in place of a rice mold.)
    7. Using the rice mold, place a mound of rice in each soup bowl. Ladle soup around the rice and top with mango relish.
    8. This recipe yields 4 servings.

    Similar Recipes

    Leave a review or comment