How To make Latin Black Bean Soup
1 c Black beans; dried
8 c Water
1 Onion; chopped
1 Green bell pepper; chopped
2 Cl Garlic; crushed
1 ts Oregano
1 ts Ground cumin
6 oz Tomato paste; canned
3 tb Red wine vinegar
1 tb Tamari soy sauce, low sodium
2 c Brown rice; cooked
1/4 c Green chiles; chopped
1/4 ts Tabasco sauce
2 tb Fresh coriander; chopped fre
Recipe by: McDougall Plan Place beans and water in a large soup pot. Bring to boil; cook for 2 minutes. Remove from heat, cover, and let rest for about 45 minutes. Return to heat. Add onion, garlic, green pepper, oregano, and cumin. Cover and let cook over low heat for 1 1/2 hours. Add tomato paste, vinegar, and tamari. Cook an additional 30 minutes. Add chilis, rice, Tabasco, and coriander. Cook 10 minutes. Serve hot. HELPFUL HINTS: This is a very spicy soup. Use less Tabasco and less coriander if you prefer your foods less spicy. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
How To make Latin Black Bean Soup's Videos
Easy Black Bean Soup Recipe
This warm and cozy Black Bean Soup recipe comes together in less than an hour. It’s a simple and healthy soup that uses everyday kitchen ingredients, so you can easily whip it up for dinner. You won’t believe how flavorful this soup is, and it’ll quickly become a family favorite.
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How To Make Cuban Black Bean Soup
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Latino Heritage Month Recipe: Black Bean Soup with Oregano and Cheese
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Black Bean Soup with Oregano and Cheese
Yield: 8 Servings
2 tomatoes, roasted and peeled
½ onion
1 garlic clove
1 teaspoonful of oregano powder
Salt to taste
¼ tsp Ancho chilie powder
1 tsp cumin
3 Tablespoons red wine vinegar
2 Tablespoons of corn oil
3 cups cooked black beans
6 cups of the broth in which the beans were cooked
Toppings
Dried oregano
½ lb. of panela cheese, diced (or muenster or mozzarella)
3 tortillas cut into squares, fried in oil and drained on absorbent paper.
Method
1. Puree the tomatoes with the onion, garlic, oregano, and salt to taste. Sauté in hot oil until thickened.
2. Puree the beans with their cooking liquid. Add the bean puree, cumin, chipotle powder and red wine vinegar to the tomato mixture and cook for 5 to 10 minutes to blend the flavors.
3. Serve the soup garnished with oregano, cheese, and tortilla squares.
Pozole de Pollo
Yield: 6 Servings
½ large onion, cut into 3 pieces
1½ lbs. boneless chicken breast and/or thighs
12 cups good quality chicken broth
2 cloves garlic (finely diced)
¼ tsp. ground cumin
1¼ lbs cooked hominy
2 tsp. salt
½ tsp. dried epazote
Garnishes
¾ lb white or purple cabbage, shredded
½ onion, small dice
6 medium radishes, quartered, then thinly sliced
6-8 limes cut into wedges
¼ cup dried oregano
2 tbsp. powdered chili pepper (or crushed dried chile pepper such as piquin or ancho chile)
Method
1. In a large soup pot, place the cut up onion and the chicken into the broth and boil gently for about 30 minutes until the chicken is cooked through. Skim off and discard any foam that rises to the top of the cooking liquid.
2. Remove the chicken and allow it to cool enough to handle safely. Remove the pieces of onion from the broth and discard them. Shred or chop the chicken into pieces that can fit onto a soup spoon. Discard any bones, fat, or cartilage.
3. Return chicken to the broth and add garlic and cumin.
4. Empty the prepared hominy into a strainer. Rinse it under running water then drain.
5. Add the hominy, salt, and epazote (if using) to the broth. Allow the broth to boil gently for 20 to 30 minutes so that the flavors can meld
6. Before serving your pozole, taste it and add more salt if necessary.
Cuban Black Beans From A Can
Cuban Style Black Beans:
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-1 cans of black beans (don’t drain)
-1/2 can of water
-2 tablespoons EVOO
-2 tablespoons of minced garlic
-1 green bell pepper
-1 cap full of white vinegar
-1 tablespoon chicken bullion
-1 teaspoon pepper
-1 teaspoon salt pepper garlic
-2 bay leaves
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•
Sauté your garlic and bell pepper in the olive oil until your bell peppers change to a lighter green shade. Add in your spices including the Bayleaf and the cap full of vinegar. Mix everything together and add the beans in including the liquid. Simmer on low covered with a lid on for 40 mins stirring frequently. If beans start to thicken up that’s exactly what we want but you can add in a little water if you want. Don’t forget to remove the bay leaves and served over white rice.
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Cuban-Style Black Beans | Black Bean Soup | Anitas Delights
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Learn how to make authentic Cuban black beans infused with delicious Latin flavors. Enjoy as a soup or over white rice!
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Black Bean Soup (healthy & easy dinner idea)
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⭐️ Black bean soup is a tasty, nutritious, and hearty meal that's easy to prepare with everyday ingredients and even easier to customize to make it more or less spicy, smokey, or creamy with simple toppings and spices.
⭐️ Ingredients
2 tablespoons (30 grams) olive oil
1 large onion chopped
2 medium carrots chopped
2 ribs celery chopped
4 cloves garlic grated
2 teaspoons cumin ground
1 teaspoon chipotle powder or ½ teaspoon red pepper flakes
2 bay leaves
3 cans (15-oz each) (3 cans (720 grams)) black beans
3 cups (720 grams) vegetable broth
1 can (15-oz) (1 can (400 grams)) diced tomatoes
1 teaspoon salt
¼ teaspoon black pepper
2 limes
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️