SMOKY BLACK BEAN & PEPPER SOUP
Unlike many black bean soups, this Cuban-inspired one is pepper-packed and leaves the beans intact for a more interesting texture. It's equally delicious served on its own or over rice.
Provided by Lisa Holderness Brown
Categories Healthy Soup Recipes
Time 8h15m
Number Of Ingredients 14
Steps:
- Drain and rinse beans. Finely chop 1 onion and half of the second and set aside. Finely chop 1 bell pepper and set aside. Cut the other into quarters.
- Combine the beans, the remaining half onion, the quartered bell pepper, ham hock, bay leaves and water in a pot. Bring to a boil over high heat. Reduce heat to a simmer, cover and cook until the beans are tender, about 1 1/2 hours.
- Transfer the ham hock to a clean cutting board and let cool. Discard the onion, bell pepper and bay leaves. Transfer 1 cup of the beans to a small bowl and mash with a fork. Remove the meat from the ham hock and chop.
- Heat oil in a large skillet over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Add Cubanelle (or jalapeno) and the reserved chopped onions and bell pepper. Cook, stirring occasionally, until the vegetables are tender, about 4 minutes. Add cumin, oregano and salt; cook, stirring, for 1 minute. Add vinegar, scraping up any browned bits. Add the mashed beans and cook for 1 minute. 5. Add the vegetables and ham to the beans in the pot. Heat over medium heat, stirring, until hot, about 5 minutes. Serve topped with roasted red peppers, jalapeno, avocado, red onion and lime wedges, if desired.
Nutrition Facts : Calories 309.6 calories, Carbohydrate 41.2 g, Cholesterol 20.7 mg, Fat 6.4 g, Fiber 10.2 g, Protein 22.6 g, SaturatedFat 1.4 g, Sodium 814.8 mg, Sugar 2.6 g
CUBAN BLACK BEAN SOUP
Chef Douglas Rodriguez of DeLaCosta restaurant in Chicago was born in America, but this recipe is inspired by his mother's black bean soup, which offered robust flavor for people who didn't have money to spend on meat for stock. Here we use both fresh and dried oregano because each imparts a different flavor to the final dish. The ham is listed in the ingredients but since I have always made my black bean without "meat" I made it that way again. This was in Cooking Light, 01/01/2008! Just another take on black beans that I think are great!! Cuban cooking reflects the influence of Spain and Africa as well as other Caribbean countries. Spicy heat is not as pronounced in Cuban cuisine as in other Latin fare.
Provided by Manami
Categories Chowders
Time 3h30m
Yield 10 serving(s)
Number Of Ingredients 21
Steps:
- Place bay leaves and beans in a Dutch oven.
- Add 12 cups water to pan; bring to a boil.
- Reduce heat, and simmer 2 1/2 hours or until tender, stirring occasionally.
- Heat oil in a large skillet over medium heat.
- Add bell pepper, chopped onion, and shallots to pan; cook 10 minutes or until onion is tender, stirring frequently.
- Stir in cumin, dried oregano, and fresh oregano; cook 2 minutes, stirring frequently.
- Remove from heat; let stand 10 minutes.
- Place vegetable mixture in a blender; add remaining 1/2 cup water; puree until smooth.
- Add vegetable mixture, sugar, and salt to beans; simmer 10 minutes, stirring occasionally.
- Discard bay leaves.
- Combine avocado and juice; toss gently.
- Ladle 3/4 cup bean mixture into each of 10 bowls; top each serving with about 3 tablespoons avocado mixture, about 3 tablespoons red onion, 2 tablespoons ham, about 1 1/2 tablespoons cilantro, about 1 1/2 tablespoons sour cream, 1 teaspoon pumpkinseed kernels, and about 1/2 teaspoon jalapeño pepper.
- Serve with lime wedges, if desired.
SPICY BLACK BEAN SOUP
Provided by Valerie Bertinelli
Categories appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the garlic, onions, jalapenos and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 6 minutes. Add the cumin and coriander and cook, stirring, until fragrant, about 1 minute. Add the chicken broth and black beans with their liquid. Increase the heat to medium high and bring to a boil. Reduce the heat to low and simmer, covered, for 10 minutes. Transfer about three-quarters of the soup to a blender and blend until smooth (be careful when blending hot liquids). Return the soup to the saucepan and season with salt. Serve topped with cilantro and sour cream.
SMOKEY VEGETARIAN CUBAN BLACK BEAN SOUP
This is a hearty and delicious soup even a meat-eater would love. Even better the second day. Substitute a poblano pepper for jalapeno pepper if desired.
Provided by MSTRECKE
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 9h40m
Yield 8
Number Of Ingredients 19
Steps:
- Place black beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain beans and rinse with fresh water.
- Heat oil in a large Dutch oven or stockpot over medium heat; cook and stir yellow onion, paprika, and cumin seeds until fragrant, about 3 minutes. Add red bell pepper, green bell pepper, garlic, oregano, and bay leaves; cook and stir until onion is translucent and bell peppers are tender, 6 to 8 minutes.
- Mix vegetable stock, black beans, tempeh, rum, and jalapeno pepper into onion mixture. Increase heat to medium-high, bring to a simmer, reduce heat to medium-low, and cook until beans are tender, about 45 minutes.
- Pour water into bean mixture; season with 1 1/2 teaspoons salt. Cook, stirring occasionally, until beans begin to fall apart and soup thickens, 30 to 40 minutes; season with salt and pepper. Remove and discard bay leaves from soup.
- Ladle soup into bowls and garnish with hard-boiled eggs and red onion.
Nutrition Facts : Calories 356.1 calories, Carbohydrate 47.5 g, Cholesterol 36 mg, Fat 10.2 g, Fiber 11.4 g, Protein 18 g, SaturatedFat 1.8 g, Sodium 883.8 mg, Sugar 5.8 g
CUBAN BLACK BEAN SOUP
Spice up your day with our Cuban Black Bean Soup. This hearty Cuban Black Bean Soup is thick with garlic, onions and salsa and is easy to prepare!
Provided by My Food and Family
Categories Recipes
Time 35m
Yield 8 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Blend 1 can of beans and half the broth in blender until smooth. Cook and stir onions, garlic and cumin in hot oil in large saucepan on medium heat 3 min. Add bean puree; mix well.
- Add second can of beans and broth to blender; blend until smooth. Add to bean mixture in saucepan with remaining can of beans and salsa; mix well. Bring to boil on medium-high heat; simmer on low heat 15 min., stirring occasionally.
- Serve topped with sour cream.
Nutrition Facts : Calories 220, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 940 mg, Carbohydrate 31 g, Fiber 11 g, Sugar 3 g, Protein 10 g
CUBAN BLACK BEAN SOUP
Provided by Food Network
Time 2h35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large stockpot, cover the beans with water, covering them by 2 inches. Add bay leaf, cumin, oregano, and Italian pepper. Simmer until the beans are tender, about 45 minutes.
- After 45 minutes, remove the pepper.
- In a saute pan, saute onions, red, and green peppers until translucent. Puree in a blender, this is the sofrito.
- In the same pan, saute the garlic. Add to the beans, along with the sofrito, 1/4-cup olive oil, sugar, and vinegar. Season with salt and continue to cook until very thick, about 45 minutes. Garnish with finely chopped red onion.
CUBAN BLACK BEAN SOUP
Using a blender, this soup becomes a smooth, nutritious heart-warmer just right for those cool nights. If the soup is too thick, add a little more vegetable broth to thin it out.-Tracy Lohr, Urbandale, Iowa
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 9 servings (2-1/4 quarts).
Number Of Ingredients 19
Steps:
- In a Dutch oven coated with cooking spray, saute the celery, onion, garlic and jalapeno in oil until onion is tender. Stir in the beans, broth, water, seasonings and hot pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Cool slightly., In a blender, process soup in batches until smooth. Return to the pan; heat through. Garnish each serving with tomatoes, sour cream and cilantro.
Nutrition Facts : Calories 202 calories, Fat 3g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 786mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 9g fiber), Protein 11g protein. Diabetic Exchanges
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.
Provided by Linky
Categories Black Beans
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Combine beans and water and let soak overnight.
- 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.
- Bring to boil, reduce heat, cover loosely and simmer, stirring occasionally, for about 1 hour, until beans are tender.
- Chop remaining onion, mince remaining garlic.
- Heat oil in large skillet over medium heat.
- Add onions, garlic, chopped peppers, celery and bacon to skillet. Cook for 4 minutes until soft, but not brown.
- Stir veggie/bacon mixture into beans. Add wine, vinegar, cumin and oregano.
- Season with salt and pepper.
- Cover, reduce heat, simmer for 10 minutes until beans are soft.
- Remove bay leaf, halved onions and whole garlic cloves.
- Blend 2 cups of soup in blender, return to soup.
- Season to taste with additional salt, pepper and vinegar, to taste.
- Serve topped with sour cream and scallion tops.
- (Preparation time does NOT include overnight soaking).
Nutrition Facts : Calories 279.4, Fat 5, SaturatedFat 0.9, Cholesterol 4.5, Sodium 136.6, Carbohydrate 42.4, Fiber 9.9, Sugar 4, Protein 15.1
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