Cuban Black Bean Soup a La Beckstrom

Total Time
Prep 20 mins
Cook 35 mins

My take on Cuban-style black bean soup


  1. In a blender or food processor (I used a magic bullet) blend the canned beans to desired consistency - you might need to add some water.
  2. In a pan, sauté the garlic, onion, peppers, carrot, and tomato in olive oil (adding them periodically in that order).
  3. Once cooked and mushy, blend the veggies until smooth.
  4. Combine the blended veggies and blended beans in a pot.
  5. Add smoked paprika and black pepper to taste.
  6. Add the lime juice.
  7. Simmer for 30 minutes.
  8. The beans will turn a darker shade of black- at that point add oregano, red pepper flakes, and liberal amounts of cumin.
  9. Serve hot! Goes well with fried plantains.