Namaste,
Daily i have reminders that feeding everyone has many different forms. The important thing is to serve, care for others, share, and being grateful in the moment. Ma would often share Baba’s quote, “God is in the Sharing”.
Today i am so happy to share with you a recipe that was shared with me 28 or 29 years ago. I learned it from a very close devotee of Ma’s, Ma Priya (Beverly). One day Ma Priya said she would teach me authentic Cuban black bean soup. She taught me about the sofrito, the condiment, the seasoning that flavors the beans. Thank you Ma Priya and to this day every time i make this soup i think of you and your kindness. We have been serving this soup for years on Kashi and i hope everyone enjoys it.
Prayers for everyone’s safety. Miss and love you all.
Love Swami Rudra Das
Always at the Feet of my Guru, Ma Jaya Sati Bhagavati
Ingredients:
- 4 cups Black Beans (dry) – Organic
- Water
- 2 Onions (2 medium or 1 large) – Organic
- 2 Green Bell Peppers – Organic
- 6 cloves Garlic – Organic
- 1 Tablespoon Oregano – Organic
- 1/2 teaspoon Ground Cumin – Organic
- 2 Bay Leaves – Organic
- Olive Oil – Organic
- 1/4 teaspoon Black Pepper – Organic
- Himalayan Salt — to taste
Utensils:
- Soup Pot and Lid- 2 Gallon to have extra space
- Colander
- Saute Pan and Lid
- Knife
- Cutting Board
Directions:
Step 1: Start the Beans.
Pour the beans into a pot and cover with a good amount water. This water will be drained so put a lot, say up to a couple of inches from the top of the pot. Cover and bring to a boil. Lower to a simmer and cook for 30 minutes. (While the beans are pre-cooking go to step 2 and make the sofrito.) The reason for pre-cooking (some people like to soak beans overnight) is to help remove the protective coating on the beans called lectins, which makes them hard to digest.
Step 2: Prep and Saute the Sofrito.
In Latin American cooking it is the sofrito that adds flavor to dishes. A sofrito is typically a saute of onions, garlic and spices. And actually every culture has its own version of a sofrito. Italian, Indian, Asian cuisines all use a saute of vegetables and aromatics to bring flavor into the dishes. The sofrito for this soup is what gives a classic Cuban taste. In a saute pan on medium heat add a little olive oil. Add the prepped onions, peppers, and garlic all together. Now add the oregano, cumin, black pepper and bay leaves. Stir the vegetables, cover and lower heat to low. Cook the sofrito until all the vegetables are soft and reduced.
Step 3: Drain the Beans and Add Fresh Water.
In the sink, carefully drain all the water and beans into a colander. Put the beans back into the pot and this time cover the beans just about inch over the top of the beans. Cover with lid, bring to a boil and then lower heat to low. Stir frequently so they do not stick and burn. Cook the beans for about an hour. Check the beans for softness. If they are still a bit tough keep cooking. Sometimes different batches of beans cook differently.
Step 4: Add the Sofrito.
Now that the beans have cooked and are soft, add all the sofrito to the pot. Stir well and cook for another 45 minutes on low. Again stirring frequently to prevent burning. A good lesson learned when ever cooking soups or sauces that have any thickness.
Step 5: Season with Salt to Taste.
Season with salt to your taste, and a good rule is always under do it. You can’t take salt out, but you can always add more.
Serve and Enjoy!!!
Love Swami Rudra Das