Cuban Bean Soup Recipe

Cuban Black Bean Soup (Sopa de Frijol Negro) A …

WebApr 22, 2024 · Make the sofrito. In a large skillet, heat oil over medium-high heat. Add the onions and bell peppers and sauté for 1-2 minutes. Add in …

Rating: 5/5(32)
1. In a Dutch oven, heat oil over medium heat. Add the onion and sauté for 2 minutes. Add the garlic, red and green peppers. Sauté for 2 more minutes.
2. Add the stock or water, Califia Farms Unsweetened Better Half, black beans, cumin, oregano, smoked paprika, chili powder, vinegar, bay leaves, salt and pepper. Bring to a boil. Turn down the heat and simmer for 10 minutes. Remove from the heat. Serve and garnish with toppings. Enjoy!
3. Optional: if you're not a fan of texture, you can remove the bay leaves and use an immersion blender to slightly blend soup before serving.

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Cuban Black Bean Soup A Cozy Kitchen

WebSep 17, 2023 · To Make the Cuban Black Bean Soup on the Stove: In a medium to large pot, set over medium heat, add the olive oil. Add the …

Rating: 4.9/5(35)
1. Turn your Instant Pot to the "medium sauté function." Add the olive oil and when warm, add the red onion, bell pepper, garlic cloves, salt, ground cumin, coriander, oregano and crushed red pepper. Cook until softened and fragrant, about 5 minutes.
2. In a medium to large pot, set over medium heat, add the olive oil. Add the onion, bell pepper, and garlic, salt, ground cumin, coriander, oregano and crushed red pepper. Cook until softened and fragrant, about 5 minutes.

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Cuban Black Bean Soup – Leite's Culinaria

WebMar 13, 2013 · Make the sofrito. Heat the oil in a heavy skillet over medium-high heat. Add the garlic and sauté until light golden, about 20 seconds. …

1. Place the beans, water, onion, green pepper, and bay leaf in a 6-quart heavy pot and bring to a boil over high heat. Lower the heat to medium and simmer until the beans are tender, 1 1/2 to 2 hours, adding more water if necessary as the beans cook. The soup should be brothy yet creamy. (Cooking beans is not an exact science so check the water often.)
2. Heat the oil in a heavy skillet over medium-high heat. Add the garlic and sauté until light golden, about 20 seconds. Add the onion, green pepper, Caribbean peppers, and bay leaf and sauté for 5 minutes, or until the vegetables are softened. Add the cumin and oregano and cook, stirring, for 1 minute. Stir in the reserved mashed black beans and cook for 1 minute. Remove from the heat.
3. Stir the bean-enriched sofrito into the pot of beans, then stir in the vinegar, salt, pepper, and sugar. Taste and correct the seasoning if necessary; the soup should be aromatic with sweet, tangy notes. Add the chopped roasted pepper, if using. Keep the pot over medium-low heat, cover partially, and simmer until creamy, 30 to 45 minutes.

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Spicy Black Bean Soup Recipe Cookie and Kate

WebFeb 11, 2024 · Add the onions, celery and carrot and a light sprinkle of salt. Cook, stirring occasionally, until the vegetable are soft, about 10 to 15 …

1. Heat the olive oil in a large Dutch oven or soup pot over medium heat until shimmering. Add the onions, celery and carrot and a light sprinkle of salt. Cook, stirring occasionally, until the vegetable are soft, about 10 to 15 minutes.
2. Stir in the garlic, cumin and red pepper flakes and cook until fragrant, about 30 seconds. Pour in the beans and broth and bring to a simmer over medium-high heat. Cook, reducing heat as necessary to maintain a gentle simmer, until the broth is flavorful and the beans are very tender, about 30 minutes.
3. Transfer about 4 cups of the soup to a stand blender, securely fasten the lid, and blend until smooth (never fill your blender past the maximum fill line, and beware the steam that escapes from the top of the blender, it’s very hot). Or, use an immersion blender to blend a portion of the soup.
4. Return the pureed soup to the pot, stir in the cilantro, vinegar/lime juice and salt and pepper, to taste. Serve.

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