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Rating: 4.1/5 (16 votes cast)

Meal Type: Lunch
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: Cuban
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4
Amount Per Serving
Calories 915
% Daily Value**
Total Fat 19g
30%
Saturated Fat 10g
15%
Unsaturated Fat 2g
Cholesterol 60mg
20%
Sodium 2077mg
87%
Total Carbohydrate 133g
44%
Dietary Fiber 10g
38%
Sugars 8g
Protein 43g
Vitamin A  29%Vitamin C  232%
Calcium  17%Iron  51%
Potassium  29%Vitamin E  5%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cuban Black Bean Soup

Recipe Tags: Soup Recipes

Date Added: June 11, 2009

Ingredients:

1/2 Teaspoon Egg
4 Cups Bread Flour
1 Cup Onion chopped
1 Can Black Beans (16 oz) cooked
1/3 Cup Tomato Chopped
1/3 Cup Red Bell Pepper Chopped
1/4 Cup Red Onion Minced
1 Clove Of Garlic peeled and chopped
2 Tablespoons Fresh Cilantro Minced
1 Habanero seeded and finely chopped (up to 2)
1 Pound Beans dried black
1 Tablespoon Butter or Margarine
1 Bouillon Cube beef
12 Ounces Ham cooked lean
2 Thyme Leaves dried leaf
1/2 Teaspoon Oregano dried leaf
1 Sweet Red Pepper dried whole red
1 Cup Green Bell Pepper chopped
1/3 Cup Dark Rum
1 Cup Sour Cream
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Directions:

1. Sort and soak beans overnight; drain and discard soak water. In a 4-quart pot, saute onion in butter until tender but not browned.

2. Add soaked beans, 4 cups water, bouillon cube, ham (cut into 4-6 chunks), bay leaves, thyme, oregano, salt & red pepper.

3. Bring to boil; reduce heat. Cover and simmer until beans are tender, 1 to 1-1/2 hour.

4. Remove 1 c. beans from stew, mash in a bowl with potato masher or fork. Add mashed beans to stew; stir to thicken. Remove ham and dice. Remove bay leaves and red pepper, if used and discard. Add diced meat, green pepper and rum (if desired) to beans.

5. Cover and simmer 15 minutes. Serve beans over rice and top with sour cream if desired.

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Dietary Notes:
This recipe is high in Vitamin A with 29% of your daily recommended intake per serving. This recipe is high in Vitamin C with 232% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Beans, Butter, Gluten, Bell Pepper, Tomato, MSG, Garlic, Alcohol, Beef, Cilantro, Onion allergies.
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