Cuban Black Bean Soup with Mango Relish

Submitted by admin on Mon, 08/17/2009 - 22:26
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Summary

Yield4
Prep Time1 hour
RecipesSoups_Stews

Description

Cuban Black Bean Soup with Mango Relish

Ingredients

  • 3 tsp olive oil

  • 4 bacon slices, diced

  • 1/2 Spanish onion, chopped

  • 2 garlic clove, minced

  • 1 tsp ground cumin

  • 1 c black beans, soaked overnight

  • 1 1/2 qt water

  • 1 tbsp red wine vinegar

  • 1/2 tsp salt

  • 1 c long-grain rice

  • 1 mango, diced

  • 1/2 red bell pepper, chopped

  • 1/2 bunch scallions, sliced thin

  • 1/2 bunch flat-leaf parsley, chopped

  • 1 lime, juiced

Instructions

1. 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.

2. 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.

3. Combine the rice, the remaining water, and remaining salt in a microwave-safe bowl. Microwave until cooked, about 10 minutes. Keep warm.

4. Combine the mango, bell pepper, scallions, parsley, and lime juice in a small bowl. Set aside.

5. Puree the cooked beans, adding additional hot 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 warm water. (A 1/2-cup measuring cup 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.