Black Bean Soup (Cuban) Recipe – a delicious recipe with black beans, water, onions, butter, bay leaves, clove garlic. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Place beans in soup kettle with sufficient water to cover entirely.
2
Soak overnight.
3
Drain water off beans and fill kettle with 8 c. cool water.
4
Cook beans on low heat till soft.
5
Saute/fry garlic, onions and parsley in butter and add in to soup kettle along with all remaining ingredients except sherry.
6
Continue cooking over low heat till soft (about 3 hrs).
7
Add in small amount of water if beans become too thick.
8
Remove ham hock from kettle and cut into small pcs.
9
Return to kettle along with sherry.
10
Heat just till warm, adjust seasonings to your taste.
11
Serve warm.
12
An excellent addition to the soup is shredded Cheddar cheese, with a spoonful of lowfat sour cream and minced raw onions, as a garnish.
341
kcal
Calories
16
g
Fat
37
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 2 c. black beans, 8 c. cool water, 3 med. sized onions, minced, 1/4 c. butter, and more.
Yes, Black Bean Soup (Cuban) Recipe falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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