Soupe · Cuba · Havana

Cuban Black Bean Soup 🫘

Name: Cuban Black Bean Soup
Prep time: 18 min
Cook time: 27 min
Total time: 45 min
Yield: 2-4 servings
Cuisine: Cuban
Ingredients: 3 cans black beans, drained and rinsed; 1 medium red onion, diced; 1 jalapeño, minced; 2 garlic cloves, minced; 2 tbsp extra virgin olive oil; 1 tbsp tomato puree; 1/2 tsp ground cumin; 1 tsp chili powder (or more for heat); 1 bay leaf; 3 cups chicken stock; salt and pepper; to serve: sour cream, avocado, cilantro, lime

Canned black beans cooked long enough to forget they were canned: red onion, jalapeño, cumin and bay simmered hard, then half the pot mashed back in for body. Sour cream, avocado and a squeeze of lime finish every bowl Havana-style.

Caribbean Cuban ⏱ 45 min Facile

Méthode

1

Warm the olive oil in a heavy pot and cook the red onion until soft and translucent, about 5 minutes.
2

Add jalapeño, garlic, tomato puree, cumin and chili powder; stir until fragrant, 1-2 minutes.
3

Add the beans, stock and bay leaf; bring to a boil, then simmer uncovered 20 minutes so the flavors marry.
4

Ladle out about a third of the soup, mash it with a fork (or blend quickly), and return it to the pot for a thick, glossy body.
5

Season with salt and pepper, remove the bay leaf.
6

Serve with a spoon of sour cream, avocado slices, cilantro and a squeeze of lime over each bowl.

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Cuban Black Bean Soup 🫘

Méthode

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