This soup is tasty garnished with raw, chopped, organic red onion and a dollop of organic sour cream or crème fraîche.
Cuban Black Bean Soup
Claire’s Corner Copia has served this popular soup for nearly 30 years. It’s tasty garnished with raw, chopped, organic red onion and a dollop of organic sour cream or crème fraîche. You should be able to find organic versions of all of these ingredients at your local health-food store.
5 quarts water
12 ounces black turtle beans, sorted for stones
1/4 cup extra-virgin olive oil
10 large cloves garlic, coarsely chopped
1/2 teaspoon crushed red-pepper flakes
1/2 teaspoon fennel seeds
1 bay leaf
1 cup Italian flat-leaf parsley, chopped
One 28-ounce can whole peeled tomatoes in juice, crushed with your hands
1/2 cup brown rice, uncooked
Sea salt and black pepper to taste
Red onion, chopped (for garnish)
Sour cream or crème fraîche (for garnish)
1. Bring water to a boil in a large, heavy, covered pot over high heat. Add beans, olive oil, garlic, pepper flakes, fennel seeds, bay leaf and parsley. Lower heat to medium and cook at a medium boil, uncovered, for 45 minutes, stirring occasionally.
2. Add tomatoes and continue cooking for 30 minutes, stirring occasionally.
3. Add rice, salt and pepper. Lower heat to low-medium and cook at a simmer for about 45 minutes to one hour, stirring occasionally until the beans and rice are tender.
4. Taste for seasonings and serve with onion and sour cream if desired.
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