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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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My mother is a native of Cuba and cooks the best black bean soup anywhere, but her recipe is complicated and takes 2 days to complete. I came up with this faster version, and I think the results are excellent! writes Ileana Sisson from Osteen, Florida. Ingredients:
2 cans (15 ounces each) black beans, rinsed and drained and divided |
1-1/2 cups water |
1 cup chicken broth |
1 medium green pepper, sliced |
1/2 small onion, chopped |
1 garlic clove, minced |
2 tablespoons olive oil |
2 teaspoons red wine or additional chicken broth |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 teaspoon dried oregano |
1/4 teaspoon paprika |
1 bay leaf |
Directions:
1. In a small bowl, mash 1 can black beans until smooth; set aside. In a large saucepan, combine the remaining ingredients and remaining can of beans. Bring to a boil. Reduce heat; simmer, covered, for 10-15 minutes. Add mashed beans, stirring to combine. Discard bay leaf before serving. Yield: 4 servings.
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