Cuban Black Bean Soup A La Beckstrom

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 2
• 2 (15 ounce) cans black beans, drained
• 1 carrot
• 1/3 medium tomato
• 2 serrano peppers
• 1 tablespoon lime juice
• onion
• garlic
• 1/2 medium red bell pepper
• cumin
• oregano
• smoked paprika
• crushed red pepper flakes
• fresh ground black pepper
• olive oil

Recipe

• 1 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.
• 2 in a pan, sauté the garlic, onion, peppers, carrot, and tomato in olive oil (adding them periodically in that order).
• 3 once cooked and mushy, blend the veggies until smooth.
• 4 combine the blended veggies and blended beans in a pot.
• 5 add smoked paprika and black pepper to taste.
• 6 add the lime juice.
• 7 simmer for 30 minutes.
• 8 the beans will turn a darker shade of black- at that point add oregano, red pepper flakes, and liberal amounts of cumin.
• 9 serve hot! goes well with fried plantains.