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12 servings, 1 cup each
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Dried beans, other than lentils and split peas, must be soaked before cooking. To soak: Wash beans well; place in bowl. Add enough water to cover beans by 3 inches; cover. Let stand 8 hours. Drain. To quick-soak: Wash beans well; place in saucepan. Add enough water to cover beans by 3 inches; cover. Bring to boil on medium-high heat. Boil 2 min. Let stand 1 hour. Drain.
Serve over hot cooked long-grain white rice. Top with chopped red onions, chopped fresh cilantro and fresh lime wedges. (Nutrition information is for soup only.)
Since this great-tasting soup is both low in calories and fat, and a good source of fiber from the black beans, it can fit into your healthful eating plan.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This is nothing like Cuban Black Beans. We don't use Italian Dressing, tomatoes or red peppers and least of all cilantro. Cubans use black beans that have soaked overnight, oregano (ground), olive oil, onions and green peppers, garlic, sugar and a dash of vinegar and red wine vinegar as well as olive oil at the end. It is served over rice. Recipe from a Cuban cookbook brought from Cuba in 1962 with my mom and I.
Excellent recipe. I will be making this black bean soup for years to come. I even used this soup as chili on my hot dog and it was delicious!
I made this recipe today, very good, needs the lime and cilantro, or onions for a lift otherwise a tad bland. I added ancho chili powder and used frozen precooked beans as that is what I had on hand, family enjoyed this, will make it again.