Cuban Black Bean Soup

READY IN: 1hr 30mins
Recipe by Maito

Great for black bean lovers!

Top Review by Sue Lau

Delish. Made mine with a yellow bell if you see the photo. Flavor of the marinated rice is nice! We had extra rice left over. Thanks for sharing!

Ingredients Nutrition

Directions

  1. Prepare marinated rice by mixing together the ingredients.
  2. Let marinate at room temperature, if making soup right away. Otherwise, cover, refrigerate, and marinate up to 1 day. Let rice come to room temperature before serving.
  3. Rinse beans in a strainer until canning juices run clear.
  4. Heat olive oil over medium high, and add onions. Saute for a few minutes.
  5. Add jalapenos, bell peppers and garlic; cook until softened.
  6. Stir in spices.
  7. Add broth, vinegar and beans.
  8. Cover and simmer 30 minutes (or longer, if desired), stirring occasionally.
  9. Taste for salt and spiciness. Add cayenne pepper, if more heat is desired.
  10. Serve soup in bowls over a scoop of rice. Top with cilantro and yogurt, if desired.
  11. Store left-over rice separately from soup, so liquid will not all be absorbed.

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