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: 1 lb dried black beans; 1 pinch cumin (very light pinch); 1 medium yellow onion; 12 large green pepper; 3 slices culantro; 4 -5 fresh garlic cloves; 1 ½ tablespoons oregano; ¼ teaspoon black pepper; 1 large bay leaf; ¼ cup tomato sauce; ⅓ cup extra virgin olive oil; ¼ teaspoon white vinegar; salt

Servings: persons

1 lb dried black beans
1 pinch cumin (very light pinch)
1 medium yellow onion
12 large green pepper
3 slices culantro
4 -5 fresh garlic cloves
1 ½ tablespoons oregano
¼ teaspoon black pepper
1 large bay leaf
¼ cup tomato sauce
⅓ cup extra virgin olive oil
¼ teaspoon white vinegar
salt

1
Soak black beans in 9 cups of water with oregano, pinch of cumin, 3 strip of culantro and bay leaf over night.
2
(with pressure cooker 25 minutes).
3
Finely chop onion, green pepper, and garlic.
4
In separate sauce pan add olive oil and add chopped onions, green pepper and garlic and saute until it's glazed.
5
Add black pepper, and tomato sauce to sauce pan stir for about 2 to 3 minutes then toss into hot black beans.
6
Stir in 1/4 teaspoon of vinegar with salt to taste.
7
cook until beans thicken approximately 25 minutes.
8
Enjoy!

688

kcal

Calories

Fat

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 13 ingredients. The key ingredients include: 1 lb dried black beans, 1 pinch cumin (very light pinch), 1 medium yellow onion, 12 large green pepper, 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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