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Cuban Baked Black Bean Soup

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  Dry black beans 1 Pound
  Water 6 Cup (96 tbs)
  Onions 2 Medium, chopped
  Minced fresh ginger 2 Tablespoon
  Garlic 4 Clove (20 gm), minced
  Celery stalks 3 , thinly sliced
  Hot peppers 2 , seeded and minced
  Minced fresh parsley 1⁄4 Cup (4 tbs)
  Thyme 1 Teaspoon
  Bay leaf 1
  Water 5 Cup (80 tbs)
  Chicken stock 2 Cup (32 tbs)
  Tamari/Soy sauce / low fat yogurt 4 Teaspoon (For Garnish)

Soak the black beans overnight in the 6 cups of water.
Drain the beans.
Place in a very large ovenproof casserole or small roasting pan.
Add the onions, ginger, garlic, celery, peppers, parsley, thyme, and bay leaf.
Add enough water to cover the ingredients (about 5 cups), then stir in the stock and tamari.
Bake at 375° for 2 hours or until the beans are tender.
Remove the bay leaf.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1987 Calories from Fat 117

% Daily Value*

Total Fat 14 g20.8%

Saturated Fat 3.6 g17.9%

Trans Fat 0 g

Cholesterol 14.4 mg4.8%

Sodium 1952.8 mg81.4%

Total Carbohydrates 359 g119.8%

Dietary Fiber 80.8 g323.3%

Sugars 38.8 g

Protein 120 g240.3%

Vitamin A 40.5% Vitamin C 103.3%

Calcium 80% Iron 154.3%

*Based on a 2000 Calorie diet

Cuban Baked Black Bean Soup Recipe