Cuban Black Bean Soup

Maito's Note:

Great for black bean lovers!

• Total Time: 1 hrs 30 mins
• Prep Time: 45 mins
• Cook Time: 45 mins

Ingredients:

Servings: 5

Marinated Rice

• 5 green onions, thinly sliced
• 3 cups cooked brown rice (from 1 cup dry)
• 1 1/2 tomatoes, diced
• 1 teaspoon olive oil
• 1/4 cup apple cider vinegar (or white wine vinegar)

Soup

• 2 (15 ounce) cans black beans
• 1 tablespoon olive oil
• 1 large red onion, diced
• 2 jalapenos, with seeds, minced
• 2 red bell peppers, diced
• 5 garlic cloves, minced
• 1 tablespoon ground cumin
• 1 1/2 teaspoons dried oregano
• 1 quart chicken broth or 1 quart vegetable broth
• 2 tablespoons apple cider vinegar (or white wine vinegar)
• cayenne pepper

Toppings

• cilantro
• nonfat plain yogurt (optional) or sour cream (optional)
• cayenne pepper

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.

Reviews

[Chef #583809]

Really nice soup! Whole family enjoyed it.

[HolB]

This soup was a hit with both my husband and I. We did not use the yogurt and cilantro which were optional. The apple cider vinegar gave it a nice tang.

[Chef Kate]

As a confirmed black bean lover, I did love this soup--but then I am a cilantro lover too, so this was right up my alley. This has a nice level of heat, but doesn't burn, and a nice undercurrent of sour without overdoing it. I confess to using white rice (basmati) but otherwise I was faithful to the instructions. Good soup, Maito!