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Cuban Black Bean Soup

Canadian.Recipes's picture
  Black beans 1 Pound, washed
  Boiling water 2 Quart
  Salt 2 Tablespoon
  Garlic 5 Clove (25 gm)
  Cumin 1 1⁄2 Teaspoon
  Oregano 1 1⁄2 Teaspoon
  White vinegar 2 Tablespoon
  Olive oil 10 Tablespoon
  Onions 1⁄2 Pound, peeled, trimmed and chopped
  Green peppers 1⁄2 Pound, peeled, trimmed and chopped

Put beans into a large heavy saucepot or Dutch oven and add boiling water; boil rapidly 2 minutes.
Cover tightly, remove from heat, and set aside 1 hour.
Add salt to beans and liquid; bring to boiling and simmer, covered, until beans are soft.
Put the garlic, cumin, oregano, and vinegar into a mortar and crush to a paste.
Heat olive oil in a large skillet.
Mix in onion and green pepper and fry until onion is browned, stirring occasionally.
Thoroughly blend in the paste, then stir the skillet mixture into the beans.
Cook over low heat until ready to serve.
Meanwhile, mix a small portion of cooked rice, minced onion, olive oil, and vinegar in a bowl, set aside to marinate.
Add a soup spoon of rice mixture to each serving of soup.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size

Calories 258 Calories from Fat 117

% Daily Value*

Total Fat 13 g20.5%

Saturated Fat 1.9 g9.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 981.8 mg40.9%

Total Carbohydrates 28 g9.2%

Dietary Fiber 6.8 g27.1%

Sugars 2.1 g

Protein 9 g17.7%

Vitamin A 2.4% Vitamin C 29.3%

Calcium 7.8% Iron 15.6%

*Based on a 2000 Calorie diet

Cuban Black Bean Soup Recipe