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Cuban Black Bean Soup

6 servings

  • 1 pound dry black beans
  • 6 cups water
  • 2 1/4 cups water
  • 1/2 teaspoon salt
  • 1 Tablespoon olive oil
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 5 cloves minced garlic
  • 2 Tablespoons vinegar
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons oregano
  • 1 teaspoon salt
  • 1/4 cup finely chopped onions

  • 1 cup brown rice
  • 1/4 cup vinegar
  • 1 Tablespoon olive oil

Soak black beans in a dutch oven covered with water overnight. Pour off the soaking water and add 6 cups of fresh water. Bring to a boil then down to a simmer, and cook until beans are tender, 1 to 2 hours.

While beans are cooking, prepare the rice. Cook the rice. Then combine cooked rice with 1/4 cup onion, 1/4 cup vinegar and 1 Tablespoon olive oil. Cover and allow to marinate at least 2 hours at room temperature.

When beans are tender, saute the onion and bell pepper in 1 Tablespoon olive oil until soft. Stir in garlic, vinegar, cumin, oregano and salt; cook 2 minutes then add to the cooked beans; cover and simmer 1 hour, stirring occasionally.

To serve, ladle the soup into a bowl, then add 3 generous Tablespoons of marinated rice.

Nutrition Facts
Amount Per Serving: Calories 287 - Calories from Fat 55
Percent Total Calories From: Fat 19%, Protein 14%, Carbohydrate 67%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 1g, Cholesterol 0mg, Sodium 770mg, Total Carbohydrate 48g, Dietary Fiber 2g, Protein 10g, Vitamin A 115 units, Vitamin C 14 units, Calcium 0 units, Iron 3 units

Bon appetit!

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276 N El Camino Real #6, Oceanside, CA 92058
Phone:   (310) 678-6315

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