Rum Spiked Black Bean Soup & White Rice

8-10
Servings
20m
Prep Time
1.5-2h
Cook Time
1h 50m
Ready In


"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."

Original recipe yields 8-10 servings
OK

Nutritional

  • 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

Step 1

Carefully pick through the beans and remove any foreign objects. Soak overnight covered with water.

Step 2

The next day, place beans into a colander, rinse under cold water, then transfer to a large stockpot.

Step 3

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.

Step 4

In a large skillet, saute the garlic, roasted pepper, onion, carrot, and celery in 2 tablespoons olive oil over medium-high heat until soft.

Step 5

Stir this mixture into the bean soup and allow the beans to continue to cook for an additional 30 minutes.

Step 6

Check to see if the beans are tender. If they are not, continue simmering; adding water if necessary. Remove the bay leaf.

Step 7

To finish the soup stir in the 1/4 cup olive oil, vinegar, sugar, oregano, cumin, salt, and pepper.

Step 8

Serve the soup hot with a splash of rum, red wine vinegar, and a little white rice.

Tips & Variations


No special items needed.