Cuban Black Bean Soup

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

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

Americas
Cuba
Vegan
Gluten-free
Soup
Spicy
Caribbean

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