Cuban Black Bean Soup Recipe

Name: Cuban Black Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. dried black beans, washed; 2 1/2 qt. vegetable stock or water; 2 bay leaves; 1 fresh jalapeno pepper, chopped; 1/4 c. olive oil; 3 large onions, chopped; 2 green bell peppers, chopped; 4 to 6 cloves garlic, finely chopped; salt to taste; 1 1/2 c. cooked rice

Servings: persons

2 c. dried black beans, washed
2 1/2 qt. vegetable stock or water
2 bay leaves
1 fresh jalapeno pepper, chopped
1/4 c. olive oil
3 large onions, chopped
2 green bell peppers, chopped
4 to 6 cloves garlic, finely chopped
salt to taste
1 1/2 c. cooked rice

1
Spray pot with Pam.
2
Soak beans in water.
3
Cover overnight. Drain.
4
Add enough water to cover.
5
Add bay leaf and jalapeno. Cover pot.
6
Bring to boil.
7
Turn to very low and simmer. Partially cover for 2 hours.
8
In skillet, heat oil and onions. Stir in garlic.
9
Cook a little more.
10
When beans are tender, add onion mixture to beans.
11
Season with salt.
12
Simmer for 20 minutes. Serve with rice and onions.

821

kcal

Calories

Fat

145

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 c. dried black beans, washed, 2 1/2 qt. vegetable stock or water, 2 bay leaves, 1 fresh jalapeno pepper, chopped, and more.

Yes, Cuban Black Bean Soup 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.

Cuban Black Bean Soup

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