Cuban Black Bean Soup a La Beckstrom

"My take on Cuban-style black bean soup"
 
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Ready In:
55mins
Ingredients:
14
Serves:
2
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ingredients

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directions

  • In a blender or food processor (I used a magic bullet) blend the canned beans to desired consistency - you might need to add some water.
  • In a pan, sauté the garlic, onion, peppers, carrot, and tomato in olive oil (adding them periodically in that order).
  • Once cooked and mushy, blend the veggies until smooth.
  • Combine the blended veggies and blended beans in a pot.
  • Add smoked paprika and black pepper to taste.
  • Add the lime juice.
  • Simmer for 30 minutes.
  • The beans will turn a darker shade of black- at that point add oregano, red pepper flakes, and liberal amounts of cumin.
  • Serve hot! Goes well with fried plantains.

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RECIPE SUBMITTED BY

I'm a freelance musician living in Chicago, finishing my master's degree in Film Scoring from Columbia College Chicago.
 
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