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Black Bean Soup is a classic dish from Cuba that is enjoyed throughout Latin America and the Caribbean. Black bean soup recipes allow for great versatility as a soup that stands alone or poured over rice for an elegant and unexpectedly flavorful main course.
Our GOYA® Cuban Black Bean Soup packs a delicious, seasoned bite that won’t overwhelm the satisfying texture of our naturally low-fat beans.
GOYA® Ground Cumin
GOYA® Minced Garlic
GOYA® Oregano leaf
GOYA® Golden Cooking Wine
GOYA® Black Beans, undrained
GOYA® Bay Leaves
GOYA® White Distilled Vinegar
Finely chopped white onions
Fresh cilantro leaves (optional)
Heat oil in medium saucepan over medium heat. Add cumin, garlic, oregano and sazon to pot. Cook until fragrant, about 30 seconds. Add wine; bring to a boil. Add 1 cup water, beans, bay leaves, brown sugar and vinegar; bring bean mixture to a boil. Reduce to medium-low and simmer, uncovered, stirring occasionally, until mixture thickens and ingredients come together, about 15 minutes.
Season soup with adobo; discard bay leaf.
Divide soup evenly among serving bowls. Garnish with onions and cilantro, if desired.
If your soup has a good consistency, but the beans haven’t fully absorbed the flavors of the herbs and spices, try this: Turn off the heat and let the soup sit, covered, 10-15 minutes more. This hot environment will encourage the seasonings to penetrate the beans, without allowing any liquid to evaporate, so your soup will look as good as it tastes!
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