Cuban Black Bean Soup with Mango Relish

This flavorful and hearty black bean soup tastes like it's been simmering for days. Soak the beans overnight to cut down on prep and cooking time.

SERVINGS
6-8

INGREDIENTS
3 teaspoons olive oil
4 bacon slices, diced
1/2 Spanish onion, chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1 cup black beans, soaked overnight
6 cups water
1 tablespoon red wine vinegar
1/2 teaspoon salt
1 cup long-grain rice

Mango Relish
1 mango, diced
1/2 red bell pepper, chopped
1/2 bunch scallions, sliced thin
1/2 bunch flat-leaf parsley, chopped
1 lime, juiced

PREPARATION
1. Heat oil in a saucepan over medium heat. Add bacon, onion and garlic; saute until onions are translucent, about 3 minutes. Stir in cumin; cook an additional 1 minute.

2. Add the beans, two-thirds of the water, vinegar, and half of the salt to the onion mixture. Bring to a simmer and cook until the beans are tender, about 40 minutes.

3. Combine the rice, remaining water, and remaining salt in a microwave-safe bowl. Microwave until cooked, about 10 minutes. Keep warm.

4. To make the mango relish: Combine the mango, bell pepper, scallions, parsley, and lime juice in a small bowl. Set aside.

5. Puree the cooked beans, adding additional hot water if the soup is too thick.

6. Fluff the rice with a fork. Prepare a rice mold by rubbing the inside with a small amount of warm water. (A 1/2-cup measuring cup can be used for the rice mold).

7. Using the measuring cup as a mold, place a mound of rice in each soup bowl. Ladle soup around the rice and top with mango relish.

NUTRITION
(based on individual servings)
Calories: 250
Total Fat: 7 g
Cholesterol: 5 mg
Sodium: 614 mg
Carbohydrates: 33 g
Protein: 14

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