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Cuban Black Bean Soup Recipe
|Dried black beans||250 Gram (Around 9 Ounce)|
|Water||1 Liter (Around 1.75 Pints)|
|Butter/Margarine||25 Gram (Around 1 Ounce)|
|Chopped ginger root||1 Tablespoon (Fresh Ones)|
Serving size: Complete recipe
Calories 1176 Calories from Fat 210
% Daily Value*
Total Fat 24 g37.1%
Saturated Fat 13.8 g69.2%
Trans Fat 0 g
Cholesterol 53.8 mg17.9%
Sodium 487.5 mg20.3%
Total Carbohydrates 190 g63.2%
Dietary Fiber 43.1 g172.2%
Sugars 11.8 g
Protein 57 g113.8%
Vitamin A 439.3% Vitamin C 8%
Calcium 36.9% Iron 77.7%
*Based on a 2000 Calorie diet
Bring to the boil and boil vigorously for 10 minutes.
Lower the heat.
Add the sweet potato or yam, bay leaf and ginger, if using.
Cover and simmer for about 1 hour, or until the beans are tender, adding more water if necessary.
Allow to cool slightly, then puree in a food processor or blender until the mixture is smooth (leave a few beans whole to stir into the puree, if preferred).
Return the puree to the pan and add the butter or margarine.
Season to taste with salt.
Simmer for 10 minutes.
Serve at once, topped with yoghurt, fromage frais or grated cheese, if desired.