Cuban Black Bean Soup

Recipe by Maito
READY IN: 1hr 30mins
SERVES: 5-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prepare marinated rice by mixing together the ingredients.
  • 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.
  • Rinse beans in a strainer until canning juices run clear.
  • Heat olive oil over medium high, and add onions. Saute for a few minutes.
  • Add jalapenos, bell peppers and garlic; cook until softened.
  • Stir in spices.
  • Add broth, vinegar and beans.
  • Cover and simmer 30 minutes (or longer, if desired), stirring occasionally.
  • Taste for salt and spiciness. Add cayenne pepper, if more heat is desired.
  • Serve soup in bowls over a scoop of rice. Top with cilantro and yogurt, if desired.
  • Store left-over rice separately from soup, so liquid will not all be absorbed.
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