Black Bean Soup
A Versatile Side or Main CourseBlack 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.
Prep time: 10 min.
Total time: 25 min.
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 (15.5 oz. each) 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)
|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.|
|2.||Season soup with adobo; discard bay leaf.|
|3.||Divide soup evenly among serving bowls. Garnish with onions and cilantro, if desired.|
Tastier Bean Soup
If your soup has a good consistency, but the beans haven’t fully absorbed the flavors of the herbs and spices, try this: Turn off the heat and let the soup sit, covered, 10-15 minutes more. This hot environment will encourage the seasonings to penetrate the beans, without allowing any liquid to evaporate, so your soup will look as good as it tastes!