Cuban Black Bean Soup
4.5 quarts water
12 ounces black beans, picked over
1/4 cup extra-virgin olive oil
10 large cloves garlic, chopped
1/2 teaspoon crushed red-pepper flakes
1/2 teaspoon fennel seeds
1 bay leaf
1 cup Italian flat-leaf parsley, chopped
One 28-ounce can whole peeled tomatoes in juice, crushed with your hands
1/2 cup brown rice, uncooked
2 ear of corn (cut off the cobb)
3 diced carrots
Sea salt and black pepper to taste
Red onion, chopped (for garnish)
Bring water to a boil in a large covered pot. Add beans, olive oil, garlic, pepper flakes, fennel seeds, bay leaf and parsley. Lower heat to medium and cook uncovered for 45 minutes, stirring occasionally.
Add tomatoes and continue cooking for 30 minutes, stirring occasionally.
Add rice, salt and pepper. Lower heat to low-medium and cook at a simmer for about 45 minutes to one hour, stirring occasionally until the beans and rice are tender. With about 20 mins left, add the corn and carrots. Taste for seasonings and serve garnished with onion if desired.
Total cost: The entire pot of soup cost around $6, including the evoo and spices, etc, or $2 per person. I would be surprised if we get less than 2 servings per person out of this, likely more.