Cuban Black Bean Soup
It’s hard to believe that this recipe from Cuba can be eaten in the heat of summer, and yet… Cuban black bean soup (also known as frijoles negros in Mexico) can be considered a refreshing comfort food.
There are many recipes to make this vegan: this is easy and quick to prepare by using canned beans. Spices will do the rest!
The soup is typically accompanied by a scoop of white rice and (if desired) a squirt of soy cream.
- 1 can of black beans
- 1 yellow onion
- 1 red pepper
- 1 tablespoon olive oil
- 3 garlic cloves
- 1 teaspoon vegetable powder
- 1 tablespoon cumin seeds
- 1 tablespoon oregano
- 1 oz white vinegar
- 1 cup white rice
- A squirt of soy cream
- Pinch of parsley, to decorate
Boil the rice in abundant water and keep warm when cooked.
Rinse and thinly slice the pepper and onion (I used the food processor, with a couple of quick pulses). Transfer to a skillet with a little olive oil and cook over a low heat until tender.
In the meanwhile, crush the garlic together with cumin seeds, oregano, and vinegar. Add them to the onion and pepper mix and stir thoroughly.
Add the beans and their water to the skillet, stir well, and add 1/4 water. Let cook over a medium heat until you obtain a creamy texture.
When ready, set aside to settle for a few minutes. Transfer to the serving bowl and top with a scoop of rice, a squirt of soy cream (if desired) and a pinch of parsley.