Rum Spiked Black Bean Soup & White Rice
Recipe: #32635
June 22, 2019
Categories: Beans, Black Beans, Rice, Carribbean, Cuban, One-Pot Meal, Christmas, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Kosher Meat, , more
"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."
Ingredients
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 by Step Method
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
No special items needed.