Cuban Black Bean Soup - Healthier Version

Name: Cuban Black Bean Soup - Healthier Version
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 8 serving(s)
Ingredients: 1 lb dried black beans, sorted and rinsed; 9 cups water; 1/2 red bell pepper, cored & seeded (or 6 cachucha chile peppers); 6 garlic cloves; 2 medium onions; 1 bay leaf; 1 clove, whole; 2 tablespoons extra virgin olive oil; 1 green pepper, finely chopped; 2 celery ribs, finely chopped; 2 ounces Canadian bacon, thinly slivered; 1/2 cup dry white wine; 1 1/2 tablespoons red wine vinegar; 1 teaspoon cumin, ground; 1 teaspoon oregano, dried; salt & fresh ground pepper; 1/4 cup nonfat sour cream; 1/4 cup scallion top, finely chopped

Submitted by Linky

"A famous comfort food made just a bit healthier and with fewer calories. Taken from Raichlen's Healthy Latin Cooking."

Download

Ready In:: 1hr 50mins
Ingredients:: 18
Serves:: 8

ingredients

1 lb dried black beans, sorted and rinsed
9 cups water
¹⁄₂ red bell pepper, cored & seeded (or 6 cachucha chile peppers)
6 garlic cloves
2 medium onions
1 bay leaf
1 clove, whole
2 tablespoons extra virgin olive oil
1 green pepper, finely chopped
2 celery ribs, finely chopped
2 ounces Canadian bacon, thinly slivered
¹⁄₂ cup dry white wine
1 ¹⁄₂ tablespoons red wine vinegar
1 teaspoon cumin, ground
1 teaspoon oregano, dried
salt & fresh ground pepper
¹⁄₄ cup nonfat sour cream
¹⁄₄ cup scallion top, finely chopped

directions

Combine beans and water and let soak overnight.
Next day, add chile peppers (or 1/2 red pepper), 2 cloves of garlic to the beans. Cut an onion in half, "pin" the bay leaf to one half with the clove, add onion halves to beans.
Bring to boil, reduce heat, cover loosely and simmer, stirring occasionally, for about 1 hour, until beans are tender.
Chop remaining onion, mince remaining garlic.
Heat oil in large skillet over medium heat.
Add onions, garlic, chopped peppers, celery and bacon to skillet. Cook for 4 minutes until soft, but not brown.
Stir veggie/bacon mixture into beans. Add wine, vinegar, cumin and oregano.
Season with salt and pepper.
Cover, reduce heat, simmer for 10 minutes until beans are soft.
Remove bay leaf, halved onions and whole garlic cloves.
Blend 2 cups of soup in blender, return to soup.
Season to taste with additional salt, pepper and vinegar, to taste.
Serve topped with sour cream and scallion tops.
(Preparation time does NOT include overnight soaking).

Questions & Replies

Got a question? Share it with the community!

Reviews

I don't usually take the time to soak beans but just start early and let them cook until dinner time. I did soak this time though and I have to admit that they do end up being the better for it. I made half the recipe as it's only for myself and I love that the ingredients don't take a calculator to do the math. It's a delicious soup without the bacon (my personal preference) and all of the ingredients come together like a song, harmonious. Lots of flavor and texture. Thanks Linky for another treat.

Annacia
I made these by placing everything in the slow cooker (beans were cooked first) and it came out perfect! Thanks for posting Link-a-licious!

LucyS-D