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Black Bean Soup (Sopa de Habichuelas Negras)

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Aida's Kitchen®
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Recipe Information

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Video-Specific Recipe

Black Bean Soup

Cultural Context

Black bean soup is a staple in many Latin American cuisines, particularly in Cuba and Mexico. It has gained popularity in the United States as a nutritious and hearty dish, often served with rice or as a standalone meal. The dish reflects the rich culinary traditions of the region, emphasizing the use of legumes as a source of protein and flavor.

AmericanUSmain
45 min
medium
4 servings
Servings4
1 pound of cooked dry black beans with liquid
2 tablespoons sofrito
3 garlic cloves, minced
2 tablespoons extra virgin olive oil
½ teaspoon dry oregano leaves
1 teaspoon adobo without salt
2 teaspoons ground cumin
½ teaspoon black pepper
3 teaspoons salt (low sodium)

black beans

🥗Healthier: lentils

💰Cheaper: pinto beans

Lentils are lower in calories and higher in protein, while pinto beans are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is nutritious, while canola oil is budget-friendly.

1

Pour cooked black beans with liquid into a large saucepan.

2

Add the remaining ingredients to saucepan. Stir well.

3

Simmer for 1 hour uncovered.

4

Remove 2 cups of cooked dry black beans from saucepan into a small bowl.

5

Mash the cooked black beans with a potato masher. Place the mashed black beans back into the black bean soup. Stir mashed beans well into the black bean soup.

6

Simmer for an additional 30 minutes uncovered.

7

Garnish with crumbled double fried green plantains, crackers or chopped onions.

Cooking Techniques

sautéingsimmeringblending

Equipment Needed

saucepanpotato masher

Spice Level:

🌶️🌶️🌶️

Dietary

vegangluten-free

Also Known As

Frijoles NegrosSopa de Frijoles Negros

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