From candie@culinarycafe.com Thu Sep 14 12:27:15 2000 Date: 9 Sep 2000 07:07:20 -0600 From: Candie Yoder Newsgroups: rec.food.recipes Subject: Cuban Black Bean Soup with Mango Relish Followup-To: rec.food.cooking, rec.food.recipes Cuban Black Bean Soup with Mango Relish Serves: 4 Preparation time: 1 hour 3 tsp olive oil 4 bacon slices, diced 1/2 Spanish onion, chopped 2 garlic clove, minced 1 tsp ground cumin 1 cup black beans, soaked overnight 1 1/2 qt water 1 Tbsp red wine vinegar 1/2 tsp salt 1 cup long-grain rice 1 mango, diced 1/2 red bell pepper, chopped 1/2 bunch scallions, sliced thin 1/2 bunch flat-leaf parsley, chopped 1 lime, juiced Heat oil in a saucepan over medium heat. Add bacon, onion and garlic; saute until onions are translucent, about 3 minutes. Stir in cumin, and cook an additional 1 minute. Add the beans, 2/3 of the water, vinegar, and 1/2 of the salt to the onion mixture. Bring to a simmer and cook until the beans are tender, about 40 minutes. Combine the rice, the remaining water, and remaining salt in a microwave-safe bowl. Microwave until cooked, about 10 minutes. Keep warm. Combine the mango, bell pepper, scallions, parsley, and lime juice in a small bowl. Set aside. Puree the cooked beans, adding additional hot water if the soup is too thick. Fluff the rice with a fork. Prepare a rice mold by rubbing the inside with a small amount of warm water. (A 1/2-cup measuring cup can be used in place of a rice mold.) Using the rice mold, place a mound of rice in each soup bowl. Ladle soup around the rice and top with mango relish. This recipe is from the Culinary Cafe at http://www.culinarycafe.com/Soups-Stews/Cuban_Black_Bean_Soup.html Enjoy, Candie Yoder -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.