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Cuban Black Bean Soup -Healthier Version

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Ingredients

Adjust Servings:
1 lb dried black beans, sorted and rinsed
9 cups water
1/2 red bell pepper, cored & seeded (or 6 cachucha chile peppers)
6 garlic cloves
2 medium onions
1 bay leaf
1 clove, whole
2 tablespoons extra virgin olive oil
1 green pepper, finely chopped
2 celery ribs, finely chopped
2 ounces canadian bacon, thinly slivered
1/2 cup dry white wine
1 1/2 tablespoons red wine vinegar
1 teaspoon cumin, ground
1 teaspoon oregano, dried

Nutritional information

279.4
Calories
44 g
Calories From Fat
5 g
Total Fat
0.9 g
Saturated Fat
4.5 mg
Cholesterol
136.6 mg
Sodium
42.4g
Carbs
9.9 g
Dietary Fiber
4 g
Sugars
15.1 g
Protein
425 g
Serving Size

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Cuban Black Bean Soup -Healthier Version

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    Cuisine:

    I don't usually take the time to soak beans but just start early and let them cook until dinner time. I did soak this time though and I have to admit that they do end up being the better for it. I made half the recipe as it's only for myself and I love that the ingredients don't take a calculator to do the math. It's a delicious soup without the bacon (my personal preference) and all of the ingredients come together like a song, harmonious. Lots of flavor and texture. Thanks Linky for another treat.

    • 130 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Cuban Black Bean Soup – Healthier Version,A famous comfort food made just a bit healthier and with fewer calories. Taken from Raichlen’s Healthy Latin Cooking.,I don’t usually take the time to soak beans but just start early and let them cook until dinner time. I did soak this time though and I have to admit that they do end up being the better for it. I made half the recipe as it’s only for myself and I love that the ingredients don’t take a calculator to do the math. It’s a delicious soup without the bacon (my personal preference) and all of the ingredients come together like a song, harmonious. Lots of flavor and texture. Thanks Linky for another treat.,omitted the bacon.


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    Steps

    1
    Done

    Combine Beans and Water and Let Soak Overnight.

    2
    Done

    Next Day, Add Chile Peppers (or 1/2 Red Pepper), 2 Cloves of Garlic to the Beans. Cut an Onion in Half, "pin" the Bay Leaf to One Half With the Clove, Add Onion Halves to Beans.

    3
    Done

    Bring to Boil, Reduce Heat, Cover Loosely and Simmer, Stirring Occasionally, For About 1 Hour, Until Beans Are Tender.

    4
    Done

    Chop Remaining Onion, Mince Remaining Garlic.

    5
    Done

    Heat Oil in Large Skillet Over Medium Heat.

    6
    Done

    Add Onions, Garlic, Chopped Peppers, Celery and Bacon to Skillet. Cook For 4 Minutes Until Soft, but not Brown.

    7
    Done

    Stir Veggie/Bacon Mixture Into Beans. Add Wine, Vinegar, Cumin and Oregano.

    8
    Done

    Season With Salt and Pepper.

    9
    Done

    Cover, Reduce Heat, Simmer For 10 Minutes Until Beans Are Soft.

    10
    Done

    Remove Bay Leaf, Halved Onions and Whole Garlic Cloves.

    11
    Done

    Blend 2 Cups of Soup in Blender, Return to Soup.

    12
    Done

    Season to Taste With Additional Salt, Pepper and Vinegar, to Taste.

    13
    Done

    Serve Topped With Sour Cream and Scallion Tops.

    14
    Done

    (preparation Time Does not Include Overnight Soaking).

    Avatar Of Calliope Mcintyre

    Calliope Mcintyre

    Gluten-free guru creating delicious and satisfying dishes without the gluten.

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