The bacon adds flavor to this rich soup but can be omitted for a vegetarian version. It’s added after the beans have been cooking for a while and I often forget. I like it either way.
Sun Oven Cuban Black Bean Soup
Ingredients
1 pound dried black beans, picked over, rinsed, soaked overnight, and drained
5 cups water
1 large onion, diced
3 celery stalks, diced
4 cloves garlic, minced
1 jalapeño pepper, seeded and diced
1 tablespoon paprika
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon ground coriander
2 strips bacon (optional)
2 tablespoons red wine vinegar
salt and pepper to taste
Preparation
Set Global Sun Oven out to preheat.
Combine first 10 ingredients (beans through coriander) in a large pot; cover and cook in Sun Oven until beans start to soften, about 1 hour. Place bacon on top of bean mixture and continue to cook in Sun Oven until beans are cooked, about another hour. Remove pot from Sun Oven; discard bacon. Purée 4 cups of the soup in a food processor or blender. Add puréed soup to remaining soup. Stir in vinegar; season with salt and pepper.
Makes 6 to 8 servings.
