Cuban Black Bean Soup
Yummy and hearty, a big bowl of this soup is perfect solo for lunch, or served in smaller cups as part of a tapas-style meal.
SERVES 6
Sauté onion and garlic in olive oil, add potatoes and chicken broth, and simmer for 30 minutes.
Add black beans and cumin and simmer 45 minutes.
Purée ⅓ of the soup in a blender and return it to the pot.
Stir in the lime juice, salt, cayenne-pepper sauce, and cilantro.
Serve with a garnish of Banana Salsa and sour cream.
Banana Salsa . . . . . . . . . . . . . . . . . . . . . . . . .
Mix together 1 cup diced banana, 1 tablespoon diced jalapeño pepper, 1 tablespoon diced red bell pepper, ½ teaspoon olive oil, 1 teaspoon lemon juice, and 1 teaspoon minced cilantro. Season with salt and pepper if you think it needs it and serve immediately with black bean soup.
