Narsai David Recipe: Cuban Black Bean Soup

(KCBS) – KCBS Food and Wine Editor Narsai David says this is a delicious black bean soup perfect for cool days.

Yield: 6-8 Servings

1 lb. black beans, washed
5-6 cups water
2 large onions, chopped
5-6 cloves garlic, chopped
2-3 bay leaves
1 TBS oregano
1/4 tsp or more chili pepper flakes
1 red or green bell pepper, chopped
3 TBS wine vinegar
1 tsp sugar
lowfat sour cream

First de-gas the beans*. Then add water, onions, garlic, bay leaves, oregano and chili pepper flakes and simmer until beans are tender, about 1 1/2 hours. Add remaining ingredients (except sour cream) and simmer 15-20 minutes. Serve with a dollop of sour cream.

To de-gas beans: Select a large enough pot to hold at least three to four times the volume of beans. Bring the water to a rolling boil while you are picking over the beans to remove pebbles and any that are spoiled. Wash the beans and add to kettle. Boil for only two minutes. Remove from the heat, cover and let it rest for one hour. Drain and discard the water.

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