Cuban Black Bean Soup

March 8, 2011

from the Columbia Restaurant in Tampa, Florida

1lb. black beans, dried
2 quarts water
2 med. onions finely chopped
1 bay leaf
2 green peppers, cut in strips
1/2 cup olive oil
1 tsp oregano
4 cloves garlic, minced
1/4 tsp cumin
1 Tbs salt
1/2 tsp black pepper
white rice, cooked
chopped onions for garnish
lemon wedges

Soak beans overnight or boil for ten minutes and let sit until cool.
Pour beans and water into a 4 quart pot, bring to boil. Cover and  
cook over medium heat.
Meanwhile, saute onions and peppers in the olive oil until golden. Add 
oregano, bay leaf, cumin and garlic. Add this to the beans, along with 
salt and pepper and simmer until the beans are tender (about an hour).
Serve on a bed of white rice, chopped raw onions and lemon wedges.

Over the years, we’ve increased the garlic, cumin and use lots of 
Spanish extra virgin olive oil.

Chris Greenlee


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