Subject: Black Bean Soup
From: Unicorn (unicorn@indenial.com)
Date: Tue Feb 29 2000 - 11:03:30 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Thanks to reader Gabrielle Hryhorchuk (gesundheit) for sending us her
true food funny.
I enjoy reading the food funnies each morning as I enjoy my breakfast,
and I feel compelled to send you a funny that I have been teased about
for years. When I was young (around seven years old), my mother was
assisting me in baking my very first cake from a box. She had to
leave the room for a minute and told me to do the first few steps by
myself. We had all of the ingredients out on the counter, and she had
confidence that I could do it alone.
Well, the first step read, "Butter the bottom of the pan." I read it
over and over to be sure that is what it meant. I scratched my head
in dismay, grabbed the stick of butter, turned the pan over, and
literally buttered the bottom of the pan!! When Mother returned, I
couldn't figure out why she was laughing so hard.
The story is in my baby book, and no matter how many gourmet dishes
that I make for my family, I still get kidded about "buttering the
bottom of the pan".
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
I have already heard from readers explaining that black bean soup is
actually a Cuban dish, and therefore doesn't belong in a "Classic
Puerto Rican Cooking" theme. Fortunately, I have also heard from some
Puerto Rican readers who confirm that it is indeed cooked and eaten
regularly on their island. As with all our recipes this week, this is
adapted from "Puerto Rican Cookery" by Carmen Aboy Valldejuli (Pelican
Publishing Co., 1998) which is available from Amazon.com at
http://www.amazon.com/exec/obidos/ASIN/0882894110/worldwiderecipes.
Black Bean Soup (Sopa de Frijoles Negros)
1 lb (450 g) dried black beans, picked over and rinsed
8 cups (2 L) water
1/3 cup (80 ml) olive oil
8 cloves garlic, peeled and finely chopped
2 medium onions, peeled and chopped
4 bell peppers, seeded and chopped
Salt and freshly ground pepper to taste
1 tsp (5 ml) dried oregano, crushed
1/2 tsp (2 ml) dried cumin
2 bay (laurel) leaves
1/2 cup (125 ml) dry red wine (optional)
2 Tbs (30 ml) red wine vinegar
Additional chopped onion for garnish
Soak the beans over night in enough water to cover by at least twice
their depth. Drain the beans and combine with the 8 cups (2 L) of
water in a large pot and bring to a boil over high heat. Reduce the
heat so low and simmer covered for 1 hour. Meanwhile heat the olive
oil in a skillet and saute the garlic, onions, and bell peppers over
moderate heat for about 5 minutes, stirring occasionally. Add 1 cup
(250 ml) of the drained black beans and mash thoroughly along with the
rest of the ingredients in the skillet. Add the bean mixture back to
the beans. Add the remaining ingredients and simmer covered for 1 to
2 hours, stirring occasionally, until the beans are tender. Ladle
into individual serving bowls and sprinkle with chopped onions.
Serves 6 to 8.
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