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Cuban Black Bean Soup

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Ingredients
  Dried black beans 16 Ounce
  Water 9 Cup (144 tbs)
  Garlic 2 Clove (10 gm)
  Salt 1 Teaspoon
  Lemon juice 2 Tablespoon
  Garlic 3 Clove (15 gm)
  Ground cumin 1 1⁄2 Teaspoon
  Dried oregano 1⁄2 Teaspoon
  Hot sauce 4 Drop
  Onion 1 Medium
  Chopped green pepper 1 1⁄2 Cup (24 tbs)
Directions

Sort and wash beans; place in a large Dutch oven.
Cover with water 2 inches above beans; let soak overnight.
Drain beans, and return to Dutch oven.
Add 9 cups water, 2 cloves garlic, and salt; bring to a boil.
Cover partially; reduce heat to medium-low, and cook 2 hours or until beans are tender, stirring occasionally.
Combine lemon juice, 3 cloves garlic, cumin, oregano, and hot sauce in a pestal; crush well.
Add lemon juice mixture, onion, and green pepper to beans.
Bring to a boil; reduce heat and simmer, partially covered, 30 to 45 minutes, stirring occasionally.
Ladle into soup bowls; garnish each with 2 tablespoons marinated rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Interest: 
Healthy

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1740 Calories from Fat 69

% Daily Value*

Total Fat 8 g12.5%

Saturated Fat 2 g9.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1994.4 mg83.1%

Total Carbohydrates 326 g108.6%

Dietary Fiber 77.6 g310.4%

Sugars 24.3 g

Protein 104 g207.9%

Vitamin A 18.8% Vitamin C 334.9%

Calcium 75.2% Iron 151.9%

*Based on a 2000 Calorie diet

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Cuban Black Bean Soup Recipe