I wanted to made something warm and comfy during these past few cool & rainy days up in Northern Michigan. This original recipe is made with meat, but you may choose to leave it out and have it all vegetarian/vegan instead. I seldom eat meat, and when I do I know my body is craving for some meat protein. Only in small portions, and the highest in quality… free ranged organic, grass-fed, without hormones/nitrates, etc. This is a great Cuban black bean recipe with a little Cajun twist I had personally added. Excellent lunch or dinner meal…
- black beans – 1/2 of a small bag or around two cups
- purified water – to soak overnight and for cooking the following day
- 1/4 cup 100% sunflowers oil or olive oil (1st press, cold press, extra virgin)
- 2 medium – large white onions
- 1 small red bell pepper
- 1 small green bell pepper
- 1 14 oz. jar/can of organic tomatoes (If I do not make my own, I like Trader Joe’s Diced & Fire Roasted Organic Tomatoes with organic green chiles).
- 1 jalapeno pepper – gutted and removing the seeds, diced
- 8 garlic cloves – minced
- 1 or 2 bay leaves
- 1 tsp cumin
- 2 tsp oregano
- 1 tsp hot paprika or chile powder
- 1 1/2 tsp sea salt or to taste
- ground pepper to taste
- 3/4 cup of organic ham shank, or organic chorizo sausage (optional)
- organic brown basmati rice
Garnish ~ spring onions, fresh avocado, non-gmo tortilla chips or corn tortillas – Trader Joe’s brand makes a non-gmo White Corn Tortillas.
The Making ~
- First soak your black beans over night in a glass bowl in purified water.
- In the morning, drain the water from the beans and rinse. Fill a pot with purified water and black beans, cook in med-high heat until boil and throw out first boiled water.
- Rinse beans with warm water, and place beans back in pot and add warm – hot purified water. The water level should be about 1/2 inch over the black beans, you may add more later depending on how soupy you like it. Add sea salt, crack pepper, bay leaves, cumin, oregano, hot paprika/chili powder and cook at low-medium heat covered.
- Meanwhile, in a large skillet pan, add oil and garlic, onion, bell peppers, jalapeno , and saute in pan for a few minutes, then adding this into the pot of black beans.
- Now add you organic chorizo sausage or ham shank (optional), and cook the chorizo completely (or) sear the shank all around for several minutes before adding this to the black beans pot.
- Mix all ingredients inside the pot, cover and cook slow in low heat for 2 hour.
- Finally make your side of organic brown basmati rice according to the labelled instructions and set aside. This will be placed at the bottom of your soup bowl topping it off with the cooked Cuban black bean soup.
- Garnish with chopped spring onions and sliced avocado, non-gmo corn tortilla chips/warm corn tortillas.
Bon Appetit! 😉
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