Black Bean soup
A Cuba snack made with beans & lentils. Ready in about 52 minutes. Difficulty: medium.
- 27 minPrep (about)
- 25 minCook (about)
- 52 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Main ingredient
- 3 cans black beans
Fresh & other
- 1 red onion
- 1 jalapeno
- 2 cloves garlic
- 1 tbsp tomato paste Shopping tip: Tomato paste (UK: tomato purée), in a small can or tube.
- 3 cups chicken stock Shopping tip: Chicken broth (carton or can), or a chicken bouillon cube in hot water.
- Garnish sour cream
- Garnish avocado
- Garnish cilantro Shopping tip: Fresh cilantro (UK: coriander). Use the leaves and soft stems.
- To serve lime
Sauces & oils
- 2 tbsp extra virgin olive oil
Spices & seasonings (5): kosher salt, black pepper, ground cumin, chile powder, bay leaf
- Pinch kosher salt
- Pinch black pepper
- ½ tsp ground cumin
- 1 tsp chile powder
- 1 bay leaf
How to make it
Steps in our own plain words.
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Heat oil in a large pot over medium heat.
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Add onion.
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Heat until soft and translucent, about 5 minutes.
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Add jalapeños and garlic.
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Cook until it smells good, about 2 minutes.
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Add tomato paste.
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Stir to coat vegetables.
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Cook about a minute more.
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Season with chili powder, cumin, pepper and salt.
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Stir to coat.
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Add black beans and broth.
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Stir soup.
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Add bay leaf.
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Bring to a boil.
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Right away reduce to a simmer.
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Let simmer till a bit reduced and thickened, 15 to 20 minutes.
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Remove bay leaf.
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Let cool slightly.
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Blend soup to wanted consistency using an immersion blender or food processor.
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Serve with a cilantro, sliced avocado and dollop of sour cream.
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.