Cuban Black Bean & Salba Soup
Description
This soup, inspired by Cuban cuisine, is so thick and hearty it could almost be considered a stew. Feel free to improvise by substituting vegetables, and be sure to let us know if you can improve upon our recipe.
Goes great with yellow rice and chopped onion.
Serves 6.
Ingredients
1 lb dried black beans
1 cup chopped onion
1 cup chopped green bell pepper
1/2 cup yellow corn kernels, drained
2 bay leaves
2 Tbsp chopped garlic
2 Tbsp ground cumin
1 Tbsp oregano
1/2 Tbsp salt
1/2 Tbsp black pepper
1/2 cup *Salba Ground Seed *
1/8 cup balsamic vinegar
Cooking Instructions
Wash beans well with cold water and drain.
Place in a large pot and cover with cold water by at least 4 inches. Soak overnight.
Drain the beans, rinse well, and drain again.
Return beans to pot, covering again with water by at least 4 inches. Add all other ingredients, except the vinegar and Salba.
Add salt and pepper to taste, and continue to cook for about 3 minutes.
Slowly bring to a simmer, stirring often, for about 2 hours, until the beans are soft and the soup is thick. Add water during cooking if needed.
Add the vinegar and Salba Ground Seed, stirring well. Continur to cook for about 5 minutes.