Cuban Black Bean Soup recipe

Tonight both Butterfly and I are sick. I think we have some icky virus. This black bean soup is a great comfort food that has lots of nourishing qualities like zinc, B vitamins, iron, magnesium, potassium, and inositol pentakisphosphate (a tumor inhibitor). Check out the links at the bottom of this post for info on the health benefits of beans and lentils.

As good as this soup is, I don't think it will cure the common cold, but it sure makes us feel warm, comfy, and loved. Not bad for a cheap, easy meal!

2 cups dried black beans, washed and picked over
2 1/2 qts any well-flavored vegetable stock or water
2 bay leaves
1 jalapeno pepper, chopped with seeds
1/4 to 3/4 cup (if conscience allows it) olive oil
3 large onions, chopped
2 green bell peppers, stemmed, seeded, and chopped
4 to 6 cloves garlic, peeled and put through a garlic press or finely chopped,
salt to taste
1 1 /2 to 2 cups cooked white rice for serving
1 onion, chopped for serving

1. In a large, heavy soup pot, soak the beans in stock or water to cover overnight

2. The next day add enough of the stock or water to cover the beans by 1 inch. Add the bay leaves and jalapeno, cover the pot, and bring to a boil. Turn down the heat to low and let simmer, partially covered, until the beans are tender, about 1 1/2 to 2 hours.

3. Meanwhile, in an 8- or 9-inch skillet, heat the oil over medium heat. Add the onions and saute until softened, about 3 minutes. Stir in the garlic and stir a few seconds more.

4. When the beans are tender, add the onion mixture to them and season with salt. Let simmer another 20 minutes. Serve at once, or even better, serve the next day. Pass the rice and chopped onion at the table.

Serves 6 to 8 as an entree

Health Benefits of Beans and Lentils
The Health Benefits of Eating Beans
Superfood Profile: Beans
6 reasons to eat more beans and lentils
'Eat more beans' to stop cancer
Black Beans