Cuban black bean soup
2
Point(s)
Total Time
1 hr 47 min
Prep
17 min
Cook
1 hr 30 min
Serves
4
Difficulty
Easy
Black beans are a staple food in Cuba and other islands of the Caribbean. This spicy soup is served with chopped fresh tomatoes, onion, cilantro, and a dollop of yogurt, adding a welcome touch of color, crunch, and coolness. The technique of pureeing some of the soup, then returning it to the pot, is an easy way of thickening the soup and creating a creamy consistency. Bean soups keep well in the refrigerator for up to three days or in the freezer for up to three months. The flavors are even better after standing. When reheating, thin with a little extra water, if necessary.
Ingredients
Dry black beans
8 oz, picked over, rinsed, and drained
Hot water
4 cup(s), boiling
Olive oil
2 tsp
Uncooked celery
2 rib(s), medium, thinly sliced
Uncooked onion(s)
1 large, chopped
Garlic
3 medium clove(s), minced
Chili powder
2 tsp
Ground cumin
½ tsp
Dried ground coriander
½ tsp
Vegetable broth
6 cup(s), low sodium
Hot pepper sauce
½ tsp
Sherry cooking wine
1 Tbsp, (optional)
Fresh tomato(es)
½ cup(s), ripe, chopped
Uncooked red onion(s)
½ cup(s), sliced, chopped
Plain lowfat yogurt
¼ cup(s)
Cilantro
¼ cup(s), fresh, chopped