Cuban Black Bean Soup
El Torito's Black Bean Soup
Black Bean and Corn Soup



These are all quite good......... the cuban variation is my pick!

LT

Cuban Black Bean Soup

1 lb black beans
1 oz white vinegar
20 qt water
5 oz Spanish olive oil
2 Tbsp salt
1/2 lb onions, chopped
5 cloves garlic, peeled
1/2 lb green peppers, chopped
1/2 Tbsp oregano
cooked rice
1/2 Tbsp cumin
1/2 tsp cayenne (red) pepper

Soak beans overnight Rinse and put in new water Add salt and boil until
soft Crush in a mortar the garlic, oregano, cumin and vinegar Heat the oil
in a pan, adding the onions and peppers. Cook until the onions Are brown.
Add the crushed ingredients, frying slowly Drain some of the water off the
beans and add the onions and peppers. Cook slowly until ready to serve.
This is served with rice


El Torito's Black Bean Soup

12 oz. dried black beans
8 cups chicken or vegetable stock
2 teaspoons olive oil
1 onion -- chopped
1 cup carrots -- chopped
1 cup celery -- chopped
2 cloves garlic -- minced
2 teaspoons dried oregano
1 teaspoon dried thyme
1 bay leaf
1/2 teaspoon cayenne pepper
3 tablespoons fresh lime juice
Fresh cilantro (optional)

Rinse and sort though black beans, discarding any that are shriveled or
discolored. Place beans in a large stockpot. Cover beans with water and
refrigerate to soak overnight. Drain beans and return to stockpot. Add
stock and heat to boiling. Meanwhile, heat olive oil over medium-high
heat in a large skillet. Add onion, carrot, celery and garlic and saute
until tender, approximately 5 minutes. Add to stockpot along with oregano,
thyme, bay leaf and cayenne pepper. Cover stockpot and reduce heat to
simmer for 3 to 4 hours. Transfer soup to blender or food processor and
puree to desired thickness. Just before serving add lime juice and
garnish with a sprig of fresh cilantro, if desired. Add salt and pepper to
taste and serve.



Black Bean And Corn Soup

1/4 cup olive oil
8 fresh medium-size tomatoes (or 1 1/2 cups canned tomatoes)
2 ears of corn (or 1 cup frozen)
1 Serrano chili
1 green pepper (or red or yellow)
3 garlic cloves, grated or minced
1 large or two medium onions, minced
1 tsp. cumin
3 cups cooked black beans (rinsed if from a can)
3 cups unsalted chicken broth
salt and pepper
4 Tbsp chopped cilantro

Brush a baking pan with some of the olive oil, and on it lay halved
tomatoes and the corn. (If using canned tomatoes, skip this step; if using
frozen corn lay them directly on the baking pan). Roast at 4500 for 20
minutes (turning the corn occasionally), or grill or broil until beginning
to brown. Peel and seed the tomatoes and roughly chop (save and strain any
juice). Using a sharp knife remove the corn kernels from the cob. Set both
aside. Using either the broiler or the stovetop, blacken the chili and the
pepper. Put into a paper bag for five minutes, and then seed and peel the
pepper, and peel and partially seed the chili. Mince both and set aside.
Into a Dutch oven or heavy large skillet brown the onions and garlic in
the remaining olive oil (the browning adds more flavor). Add the cumin and
cook for a minute, and then add the vegetables (and any tomato juice).
After two minutes add the beans and the chicken broth. Add salt and pepper
to taste, and simmer for twenty minutes. Let the soup sit for at least an
hour to allow the flavors to mingle (or refrigerate for up to two days).
Reheat, check for salt and pepper, sprinkle with the cilantro, and serve
with a sweet corn bread.

VARIATION: Mince six strips of bacon, and saute in pan until fat is
rendered. Add the onions and garlic and continue with the recipe as above.
Add olive oil if the bacon is particularly lean.

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