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Black Bean Soup with Mango Relish
Serves: 4

3 tsp olive oil
4 bacon slices, diced
1/2 Spanish onion, chopped
2 garlic clove, minced
1 tsp ground cumin
1 cup black beans, soaked overnight
1 1/2 qt water
1 Tbsp red wine vinegar
1/2 tsp salt
1 cup long-grain rice
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

Heat oil in a saucepan over medium heat. Add bacon, onion and
garlic; saute until onions are translucent, about 3 minutes. Stir
in cumin, and cook an additional 1 minute. Add the beans, 2/3 of
the water, vinegar, and 1/2 of the salt to the onion mixture. Bring
to a simmer and cook until the beans are tender, about 40 minutes.
Combine the rice, the remaining water, and remaining salt in a
microwave-safe bowl. Microwave until cooked, about 10 minutes. Keep
warm. Combine the mango, bell pepper, scallions, parsley, and lime
juice in a small bowl. Set aside. Puree the cooked beans, adding
additional hot water if the soup is too thick. 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 in place
of a rice mold.) Using the rice mold, place a mound of rice in each
soup bowl. Ladle soup around the rice and top with mango relish.


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