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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"I love Caribbean food. It's a great melting pot of so many cultures." -Bob Greene

The refrigerator light goes on...

When I was researching this Cuban classic, I found that most of the recipes called for pureeing all of the beans and vegetables together and then adding the diced potatoes. I like this version with the chunkiness of the potatoes as well as some texture from the half of the beans and the veggies that are not pureed.

You can make this as spicy as you like. The single jalapeno without other added spice is probably enough for most people. The soup is great topped with a dollop of sour cream or Greek yogurt and a dusting of smoked paprika.


 

Cuban Black Bean and Potato Soup



Servings: 4 | Serving size: 2 1/2 cups

Cooking time: 90 minutes

This recipe can easily be multiplied and keeps well for about 48 to 72 hours in the refrigerator.

2 tsp. olive oil
1 large onion (diced)
1 medium red bell pepper (diced)
1 medium green bell pepper (diced)
1 small jalapeno (seeded and minced)
2 15 ounce cans no salt added black beans (not drained or rinsed)
4 cups water
1/8 tsp. red pepper flakes (optional)
1 1/2 tsp. ground cumin
1 tsp. chili powder
1/2 + 1/8 tsp. salt
to taste black pepper
1 tsp. honey
24 ounces red potatoes (cut into 1/2 inch chunks)
4 large green onions (thinly sliced crosswise)

Cuban Black Bean Soup recipe from Dr. Gourmet

Place the olive oil in a large sauce pan over medium high heat.

Add the onion and cook for about 5 minutes. Stir frequently.

Add half of the red and green pepper and cook for about three minutes.

Remove the pan from the heat and place the jalapeno and half of the cooked vegetables in a blender with one can of the black beans.

Puree until smooth.

Return the pureed beans to the pan with the remaining onions and peppers.

Add the other can of beans, water, red pepper flakes, cumin, chili powder, salt, pepper, and honey.

Stir and place the pan over medium low heat.

Simmer for 15 minutes. Stir occasionally.

Add the potatoes, stir, and simmer for 30 minutes. Stir occasionally.

Add the remaining diced peppers and the green onion.

Cook for 5 minutes and serve.

Nutrition Facts

Serving size = 2 1/2 cups

Servings = 4

.

Amount Per Serving

Calories 359 Calories from Fat 36
% Daily Value
Total Fat 4g 5%
    Saturated Fat 1g 3%
    Monounsaturated Fat 2g
    Trans Fat 0g
Cholesterol 0mg 0%
Sodium 420mg 18%
Total Carbohydrates 69g 23%
    Dietary Fiber 17g 68%
    Sugars 8g
Protein 16g
Vitamin A 30% Vitamin C 150%
Calcium 8% Iron 25%
Vitamin K 64mcg Potassium 1510mg