Puerto rican black bean soup recipes - Featured recipes
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
Provided by: Michelle Ezratty Murphy
Total time: 180 minutes
Cook time: 180 minutes
Yields: 4 servings
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
- In a large bowl, place the dried beans and sift through them, removing any stems or leaves.
- Pour cold water into the bowl, covering the beans with at least 1 inch over the top of the beans. Soak overnight.
- The next day, drain the beans and rinse well in cold water.
- Put the beans into a large stock pot with the ham hock, bay leaves and chicken stock. Set aside.
- 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.
- Add minced garlic, ground cumin, oregano and sauté for an additional 1 to 2 minutes.
- 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.
- 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.
- 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.
- 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.
- With the pot partially covered, simmer for another 35 to 45 minutes on medium low.
- Once the soup is creamy, remove from the heat. Remove the ham hocks and allow to cool.
- 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.
- Chop the roasted red pepper and fold into the soup as garnish.
- Serve warm in bowls, with a side of tostones, if you wish!
Cuban-Style Black Beans
How to make Puerto rican black beans/frijoles
Black Bean Soup
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)
- Step 1
- 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.
- Step 2
- Season soup with adobo; discard bay leaf.
- Step 3
- Divide soup evenly among serving bowls. Garnish with onions and cilantro, if desired.
Black Bean Soup
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
- Pour cooked black beans with liquid into a large saucepan.
- Add the remaining ingredients to saucepan. Stir well.
- Simmer for 1 hour uncovered.
- Remove 2 cups of cooked dry black beans from saucepan into a small bowl.
- 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.
- Simmer for an additional 30 minutes uncovered.
- Garnish with crumbled double fried green plantains, crackers or chopped onions.
Traditional Costa Rican Black Bean Soup Recipe
Provided by: Christa
Total time: 30 minutes
Cook time: 25 minutes
Prep time: 5 minutes
Yields: 6 servings
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
- Place all ingredients in a slow cooker and cook stirring lightly.
- Cook on low for 4-6 hours or on high for 2-4 hours while stirring occasionally every 30 minutes.
- This is also a great Instant Pot recipe, can be made in the pressure setting on high for 25- 20 minutes.
- While the soup is cooking, hard boil the desired number of eggs and peel.
- To serve- remove large pieces of vegetables (optional) and place black beans in a fairly large bowl.
- Add one egg per serving. Cover the beans and egg with broth.
- Serve hot, with Salsa Lizano and white rice for garnish.