Name: Smokey Vegetarian Cuban Black Bean Soup
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Dried black beans - 1 pound; Vegetable oil - ¼ cup; Yellow onion, finely chopped - 1 large; Smoked paprika - 1 tablespoon; Cumin seeds - 2 teaspoons; Red bell pepper, diced - 1; Green bell pepper, diced - 1; Garlic, minced - 8 cloves; Dried Mexican oregano, crushed between your fingers - 2 teaspoons; Bay leaves - 2; Vegetable stock - 6 cups; Diced smoked tempeh bacon (such as Lightlife® Organic Smoky Tempeh Strips®) - 1 cup; Dark rum (Optional) - 2 tablespoons; Jalapeno pepper, seeded and chopped - 1; Water - 2 cups; Salt - 1 ½ teaspoons; Salt and freshly ground black pepper to taste - 1 ½ teaspoons; Sliced hard-boiled eggs (Optional) - ½ cup; Finely chopped red onion - ½ cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Smokey Vegetarian Cuban Black Bean Soup

1. Dried black beans - 1 pound

2. Vegetable oil - ¼ cup

3. Yellow onion, finely chopped - 1 large

4. Smoked paprika - 1 tablespoon

5. Cumin seeds - 2 teaspoons

6. Red bell pepper, diced - 1

7. Green bell pepper, diced - 1

8. Garlic, minced - 8 cloves

9. Dried Mexican oregano, crushed between your fingers - 2 teaspoons

10. Bay leaves - 2

11. Vegetable stock - 6 cups

12. Diced smoked tempeh bacon (such as Lightlife® Organic Smoky Tempeh Strips®) - 1 cup

13. Dark rum (Optional) - 2 tablespoons

14. Jalapeno pepper, seeded and chopped - 1

15. Water - 2 cups

16. Salt - 1 ½ teaspoons

17. Salt and freshly ground black pepper to taste - 1 ½ teaspoons

18. Sliced hard-boiled eggs (Optional) - ½ cup

19. Finely chopped red onion - ½ cup

How to cook deliciously - Smokey Vegetarian Cuban Black Bean Soup

1. Stage

Place black beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain beans and rinse with fresh water.

2. Stage

Heat oil in a large Dutch oven or stockpot over medium heat; cook and stir yellow onion, paprika, and cumin seeds until fragrant, about 3 minutes. Add red bell pepper, green bell pepper, garlic, oregano, and bay leaves; cook and stir until onion is translucent and bell peppers are tender, 6 to 8 minutes.

3. Stage

Mix vegetable stock, black beans, tempeh, rum, and jalapeno pepper into onion mixture. Increase heat to medium-high, bring to a simmer, reduce heat to medium-low, and cook until beans are tender, about 45 minutes.

4. Stage

Pour water into bean mixture; season with 1 1/2 teaspoons salt. Cook, stirring occasionally, until beans begin to fall apart and soup thickens, 30 to 40 minutes; season with salt and pepper. Remove and discard bay leaves from soup.

5. Stage

Ladle soup into bowls and garnish with hard-boiled eggs and red onion.