Name: Cuban Black Bean Soup
Yield: Serves 8
Cuisine: Cuba
Ingredients: 4½ quarts water; 12 ounces black beans, picked over; ½ cup plus 1 tablespoon olive oil; 10 clove garlic cloves, minced; 1 bay leaf; ½ teaspoon crushed red pepper flakes; ½ teaspoon fennel seeds; 1 teaspoon black pepper; 1 28-ounce can whole tomatoes in juice, crushed with your hands; ½ cup brown rice, uncooked; Salt, to taste; 1 cup chopped parsley

Preparation info

Serves
8

Difficulty
Easy

Appears in

Welcome to Claire's

By Claire Criscuolo

Published 2014

About

This is one of our oldest and most popular soups at Claire’s. Serve this filling soup with a sprinkling of finely chopped red onion.

Ingredients

4½ quarts water
12 ounces black beans, picked over
½ cup

Method

Bring the water to a boil in a large covered pot. Add the beans, olive oil, garlic, red pepper flakes, fennel seeds, bay leaf, and parsley. Cook over medium heat, uncovered, for 1 hour, stirring frequently.
Add the tomatoes and continue cooking for 30 minutes. Add the rice, salt, and pepper. Lower the heat and simmer for 1 hour, stirring frequently until the be

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Cuban Black Bean Soup

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of