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Cuban Black Bean Soup Recipe
|Black beans||1 Pound, washed|
|Boiling water||2 Quart|
|Garlic||5 Clove (25 gm)|
|Cumin||1 1⁄2 Teaspoon|
|Oregano||1 1⁄2 Teaspoon|
|White vinegar||2 Tablespoon|
|Olive oil||10 Tablespoon|
|Onions||1⁄2 Pound, peeled, trimmed and chopped|
|Green peppers||1⁄2 Pound, peeled, trimmed and chopped|
Serving size: Complete recipe
Calories 3097 Calories from Fat 1407
% Daily Value*
Total Fat 160 g245.6%
Saturated Fat 22.9 g114.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 11781.6 mg490.9%
Total Carbohydrates 331 g110.3%
Dietary Fiber 81.2 g324.7%
Sugars 25.4 g
Protein 106 g212.3%
Vitamin A 29.2% Vitamin C 352.1%
Calcium 93.1% Iron 187%
*Based on a 2000 Calorie diet
Cover tightly, remove from heat, and set aside 1 hour.
Add salt to beans and liquid; bring to boiling and simmer, covered, until beans are soft.
Put the garlic, cumin, oregano, and vinegar into a mortar and crush to a paste.
Heat olive oil in a large skillet.
Mix in onion and green pepper and fry until onion is browned, stirring occasionally.
Thoroughly blend in the paste, then stir the skillet mixture into the beans.
Cook over low heat until ready to serve.
Meanwhile, mix a small portion of cooked rice, minced onion, olive oil, and vinegar in a bowl, set aside to marinate.
Add a soup spoon of rice mixture to each serving of soup.