Rum Spiked Black Bean Soup & White Rice
June 22, 2019
"A Cuban classic, this soup is a tradition at Christmas, but it is just as loved throughout the year! The addition of rum should keep everyone happy."
- Serving Size: 1 (724.8 g)
- Calories 589.3
- Total Fat - 13.4 g
- Saturated Fat - 2.3 g
- Cholesterol - 3.6 mg
- Sodium - 212.2 mg
- Total Carbohydrate - 90.3 g
- Dietary Fiber - 19.6 g
- Sugars - 7.2 g
- Protein - 29.3 g
- Calcium - 177.6 mg
- Iron - 6.5 mg
- Vitamin C - 33.1 mg
- Thiamin - 1.1 mg
Carefully pick through the beans and remove any foreign objects. Soak overnight covered with water.
The next day, place beans into a colander, rinse under cold water, then transfer to a large stockpot.
Add 4 cups water, chicken stock, and bay leaf to the beans. Bring the beans to a boil over high heat, then reduce to medium-high and continue to boil for 45 minutes. Add the remaining water as needed; beans should be covered in liquid at all times during this process.
In a large skillet, saute the garlic, roasted pepper, onion, carrot, and celery in 2 tablespoons olive oil over medium-high heat until soft.
Stir this mixture into the bean soup and allow the beans to continue to cook for an additional 30 minutes.
Check to see if the beans are tender. If they are not, continue simmering; adding water if necessary. Remove the bay leaf.
To finish the soup stir in the 1/4 cup olive oil, vinegar, sugar, oregano, cumin, salt, and pepper.
Serve the soup hot with a splash of rum, red wine vinegar, and a little white rice.
Tips & Variations
No special items needed.