Puerto rican black bean soup recipes - Featured recipes

Author: Diana Nelson  

Black bean soup recipes allow for great versatility as a soup that stands alone or poured over rice for an elegant and unexpectedly flavorful main course. A Versatile Side or Main Course Black Bean Soup is a classic dish from Cuba that is enjoyed throughout Latin America and the Caribbean.

Pat’s Favorite Black Bean Cuban Soup

Pat’s Favorite Black Bean Cuban Soup
The best soup Pat Murphy has ever had is this smoky, hearty, ham hock-y Cuban black bean soup made by his aunt’s Cuban neighbor.
Provided by: Michelle Ezratty Murphy
Total time: 180 minutes
Cook time: 180 minutes
Yields: 4 servings
Cuisine: Cuban
Number of ingredients: 18
  • 1 lb dry black beans
  • 2 Tbsp olive oil
  • 1 yellow onion, diced
  • 1 green bell pepper, large, seeded and diced
  • 4 cloves garlic, large, minced
  • 1/4 tsp ground cumin
  • 1/2 tsp cumin seeds, toasted
  • 1 1/2 tsp dried oregano
  • 2 bay leaves
  • 10 ajíes dulce, cut and seeded
  • 12 cups chicken stock (or 3 Tbsp Chicken Better than Bouillon into 12 cups of water)
  • 2 ham hocks, uncooked
  • 1 bunch cilantro, stems removed
  • 1 Tbsp lime juice
  • 1 1/2 tsp salt, or to taste
  • 1/2 tsp black pepper salt, or to taste
  • 2 tsp sugar
  • 1 red bell pepper, large, fire-roasted and chopped, for garnish
How to cook:
  1. In a large bowl, place the dried beans and sift through them, removing any stems or leaves.
  2. Pour cold water into the bowl, covering the beans with at least 1 inch over the top of the beans. Soak overnight.
  3. The next day, drain the beans and rinse well in cold water.
  4. Put the beans into a large stock pot with the ham hock, bay leaves and chicken stock. Set aside.
  5. In a large pan, heat up 2 Tbsp olive oil on medium heat. Sauté the onions, green peppers and cumin seeds in the pan, until the onions become translucent, about 5 minutes.
  6. Add minced garlic, ground cumin, oregano and sauté for an additional 1 to 2 minutes.
  7. Pour about 2 Tbsp of the chicken stock from stock pot into the hot pan to deglaze any bits from the bottom of the pan. Set aside the pan to cool.
  8. In a food processor, pulse the cilantro, ají dulce peppers, lime juice, salt, black pepper, sugar, sauteed onion and pepper mixture which has been cooled. Blend until pureed.
  9. Add the pureed mixture into the pot with the beans, ham hock, bay leaves and chicken stock. Bring the pot to a boil. Once boiling, lower heat to medium and cover until the beans are tender, approximately 1 1/2 hours.
  10. After the beans are tender, ladle out about 1/3 cup of the beans and mash them well. Put them back in to the stock pot. This step will thicken the soup. Stir well. Taste for salt and pepper.
  11. With the pot partially covered, simmer for another 35 to 45 minutes on medium low.
  12. Once the soup is creamy, remove from the heat. Remove the ham hocks and allow to cool.
  13. Once cooled, remove the bone, and shred the ham. The ham can be served in chunks off the bone, or shredded and stirred into the soup.
  14. Chop the roasted red pepper and fold into the soup as garnish.
  15. Serve warm in bowls, with a side of tostones, if you wish!
Notes: Cuban Black Bean Soup (Hearty & Delicious), Ingredients · 1 lb. dried black beans (or 3 cans – 15 oz.), rinsed and drained (see notes) · 1 large white onion, chopped · 4 garlic cloves, chopped · 2 stalks

Cuban-Style Black Beans

WATCH IN HD / RECIPE BELOWLearn how to make authentic Cuban black beans infused with Duration: 10:08

How to make Puerto rican black beans/frijoles

Ingredients 1 can of black beans (Goya 15.5oz)1 can of water1 8oz can of tomatoe sauce 1 Duration: 4:41

Black Bean Soup

A Versatile Side or Main Course Black Bean Soup is a classic dish from Cuba that is enjoyed throughout Latin America and the Caribbean. Black bean soup recipes allow for great versatility as a soup that stands alone or poured over rice for an elegant and unexpectedly flavorful main course. Our GOYA® Cuban Black Bean Soup packs a delicious, seasoned bite that won’t overwhelm the satisfying texture of our naturally low-fat beans.
Total time: 25 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 13
  • 2 tbsp. GOYA® Extra Virgin Olive Oil
  • 1 tsp. GOYA® Ground Cumin
  • 1 tsp. GOYA® Minced Garlic
  • 1 tsp. GOYA® Oregano leaf
  • 1 packet Sazón GOYA® Natural and Complete
  • 2 tbsp. GOYA® Golden Cooking Wine
  • 2 cans GOYA® Black Beans, undrained
  • 2 GOYA® Bay Leaves
  • 1 tsp. brown sugar
  • 1 tsp. GOYA® White Distilled Vinegar
  • GOYA® Adobo with Pepper, to taste
  • Finely chopped white onions
  • Fresh cilantro leaves (optional)
How to cook:
  1. Step 1
  2. Heat oil in medium saucepan over medium heat. Add cumin, garlic, oregano and sazon to pot. Cook until fragrant, about 30 seconds. Add wine; bring to a boil. Add 1 cup water, beans, bay leaves, brown sugar and vinegar; bring bean mixture to a boil. Reduce to medium-low and simmer, uncovered, stirring occasionally, until mixture thickens and ingredients come together, about 15 minutes.
  3. Step 2
  4. Season soup with adobo; discard bay leaf.
  5. Step 3
  6. Divide soup evenly among serving bowls. Garnish with onions and cilantro, if desired.
Notes: Black Bean Soup - Haruth Communications, A staple in Puerto Rican cooking is Black Bean Soup (frijoles negros). Some argue that Black Bean Soup came from Cuba and some argue that it originated in

Black Bean Soup

Black Bean Soup
An excellent high-protein soup prepared with Caribbean herbs, spices and vegetables and garnished with crumbled double fried green plantains!
Provided by: Aida's Kitchen
Total time: 102 minutes
Cook time: 90 minutes
Prep time: 12 minutes
Yields: 8 servings
Cuisine: Puerto Rican
Number of ingredients: 9
  • 1 pound of cooked dry black beans with liquid
  • 2 tablespoons sofrito
  • 3 garlic cloves, minced
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon dry oregano leaves
  • 1 teaspoon adobo without salt
  • 2 teaspoons ground cumin
  • ½ teaspoon black pepper
  • 3 teaspoons salt (low sodium)
  • Serving Size: 1 Cup
  • Calories: 260 calories
  • Sugar: 0.6 g
  • Sodium: 437.4 mg
  • Fat: 4.5 g
  • Saturated Fat: 0.7 g
  • Trans Fat: 0 g
  • Carbohydrate: 41.5 g
  • Fiber: 15.1 g
  • Protein: 15.4 g
  • Cholesterol: 0 mg
How to cook:
  1. Pour cooked black beans with liquid into a large saucepan.
  2. Add the remaining ingredients to saucepan. Stir well.
  3. Simmer for 1 hour uncovered.
  4. Remove 2 cups of cooked dry black beans from saucepan into a small bowl.
  5. Mash the cooked black beans with a potato masher. Place the mashed black beans back into the black bean soup. Stir mashed beans well into the black bean soup.
  6. Simmer for an additional 30 minutes uncovered.
  7. Garnish with crumbled double fried green plantains, crackers or chopped onions.
Notes: PUERTO RICAN BLACK BEAN SOUP (Yoga Version), The recipe is Puerto Rican black bean soup. I call it the 'yoga version.' I'm always on the lookout for good bean recipes. Beans are an integral part of

Traditional Costa Rican Black Bean Soup Recipe

Traditional Costa Rican Black Bean Soup Recipe
This traditional Costa Rican black bean soup recipe is a delicious, healthy, and simple vegetarian/vegan meal that everyone loves! Served with Costa Rican white rice and Salsa Lizano. You can find this dish on most Costa Rican restaurant menus as well. These ingredients can be easily be found at your local grocery store.
Provided by: Christa
Total time: 30 minutes
Cook time: 25 minutes
Prep time: 5 minutes
Yields: 6 servings
Cuisine: Latin
Number of ingredients: 9
  • 2 cups dry black beans
  • 8 cups of water
  • 1/4 red pepper
  • 1/4 white onion
  • 1/2 bunch cilantro
  • 3 garlic cloves
  • 1 tbsp salt sea salt preferred
  • 2 stalks celery, cut in half
  • 4-6 eggs hard-boiled and peeled
  • Calories: 306 calories
  • Carbohydrate: 43 grams carbohydrates
  • Cholesterol: 187 milligrams cholesterol
  • Fat: 6 grams fat
  • Fiber: 10 grams fiber
  • Protein: 21 grams protein
  • Saturated Fat: 2 grams saturated fat
  • Serving Size: 1 serving
  • Sodium: 1351 grams sodium
  • Sugar: 3 grams sugar
  • Trans Fat: 0 grams trans fat
  • Unsaturated Fat: 3 grams unsaturated fat
How to cook:
  1. Place all ingredients in a slow cooker and cook stirring lightly.
  2. Cook on low for 4-6 hours or on high for 2-4 hours while stirring occasionally every 30 minutes.
  3. This is also a great Instant Pot recipe, can be made in the pressure setting on high for 25- 20 minutes.
  4. While the soup is cooking, hard boil the desired number of eggs and peel.
  5. To serve- remove large pieces of vegetables (optional) and place black beans in a fairly large bowl.
  6. Add one egg per serving. Cover the beans and egg with broth.
  7. Serve hot, with Salsa Lizano and white rice for garnish.
Notes: Puerto Rican-Style Black Bean Soup Recipe, Add black beans, vegetable broth and olive oil to processor and purée until mixture is almost smooth, scraping down sides of bowl occasionally. Transfer purée
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