|Anthony's not sure of the original source of this recipe, but thinks he may've gotten in from a newspaper column.|
A crazy thing about me -- my veganism not only predates the internet, but it predates my first computer, which means I have a couple of three ringed binders full of hand written and photocopied recipes. When I first went vegan about 25 years ago, my very good friend Anthony passed down to me a few really good recipes, and I remembered I've been holding onto a black bean soup recipe he gave me that was really tasty.
I made it, loved it and decided to share, 'cuz that's what friends do.
AKA Anthony's Cuban Black Bean Soup and Marinated Rice
I found this soup very easy to make, while I watched TV and hugged Vee. I halved it, because I'm a party of one this week, and it gave me three very large meals. Make sure to read the recipe through before embarking, and check my notes at the end.
Marinated Rice Needs:
2 cups cooked long grain rice, white or brown
3 green onions, diced, OR 2-3 tablespoons diced onion
1 tomato, diced
2 tablespoons EVOO
2 tablespoons wine/sherry vinegar
1-2 tablespoons minced basil or cilantro, optional
Salt and freshly ground black pepper, to taste
Black Bean Soup Needs:
4 tablespoons EVOO or organic canola oil
2 medium onions, diced
2 medium bell peppers, diced
5 large garlic cloves, minced or pressed
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
About 3-5 cups vegetable stock, or water
6 cups cooked black beans
2 tablespoons sherry/wine vinegar
Salt to taste
What You Do For the Rice:
Put all of the ingredients into a small bowl, and stir well to combine.
Season to taste with salt and black pepper, cover and refrigerate until cold.
What You do For the Soup-ing:
In a large pot, heat the oil over medium heat. Add the onions, peppers, garlic and a pinch of the salt and cook, stirring frequently until the onion is translucent and the peppers have softened. Be careful not to burn the garlic.
Add the cumin and oregano, and cook for one minute, then add 3 cups of the stock or water, and beans.
Simmer covered for 30-60 minutes, stirring occasionally and adding more water as necessary to thin to your desired consistency, until the soup is very soft and has come together in a soup-like way. Add the vinegar and season to taste with more salt, if desired. See Notes!
Ladle the soup into bowls and top with a generous amount of marinated rice. Serve with cornbread on the side if you have it, or flame-toasted corn tortillas stuffed with salted avocado.
♥ I sorta had my way with this recipe and changed it up a little bit. After I cooked the soup for a good while and added the vinegar, I decided to puree it a bit to make it creamier. I used an immersion blender, but if you're using a regular blender, I'd suggest scooping out about half the soup and blending very lightly so the soup remains chunky.
♥ Important info to know -- acid will keep beans from getting soft, so cook the soup all the way through until the beans are very tender and plump, before adding the vinegar!
♥ The original recipe says to serve the rice at room temp, but I liked it cold on top of the hot soup. It also said to use white rice, but I used brown rice, 'cuz I prefer whole grains.
♥ Thanks Anthony!
|Avocado on top, yep. Yep, yep, and yep.|
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