Black Bean Soup with Rice – Family Meal

Serves 4
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 Low-Sodium Black Beans, undrained

2 GOYA Bay Leaves

1 tsp. brown sugar

1 tsp. GOYA White Distilled Vinegar

GOYA Adobo with Pepper, to taste

2 cups CANILLA Extra Long Grain Rice, cooked according to package directions

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. Serve with rice.

Cooking Tip from La Cocina Goya: 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!