I know I’ve shared cheaters Cuban black beans with you before. Black bean soup is so ridiculously comforting. Too often I’ll make fluffy white rice and add a scoop to my bowl before ladling on the soup and topping it with diced or sliced avocados. Sure, I’ll swap the vegetable stock for a couple of bouillon cubes and water when I’m all out but for the most part, this recipe doesn’t really need any meat. What I love most about my homemade Cuban black bean soup is that it’s naturally vegetarian-friendly. All it needed was a big scoop of rice and I was left with a soup-like comfort food meal that I could eat 365 days of the year. In walked this Cuban black bean soup, loaded with tender black beans, a thick and hearty broth loaded with peppers, onions, and garlic and it had the most addicting sweet and slightly tangy flavor to the soup base. CNS is great but when you’re sick for a month, you definitely need a little variety in your soup repertoire. At this point, I had exhausted the usual go-to flu-fighting chicken noodle, herb-loaded chicken orzo soup, and my Italian wedding soup so many times that I almost started clucking like a chicken myself. You couldn’t believe the number of times I’ve been back to this place for recipe inspirations after that.Īnd when I went under the weather for a whole month last year, all I wanted was soup for weeks on end. It was just a week or so after moving into the new place and it super chilly out so I ordered a bowl of soup. The first time I had this soup was at a local restaurant right around the corner from home. My Cuban black bean soup is vegan-friendly and is sure to be warm and comforting!Ī bowl of Cuban black bean soup is what got me through the crazy flu season this past December. However that is a whole different subject I’ll save for another time.A hearty and filling Cuban black bean soup that you can make on the stovetop or in the instant pot. If only those bowls and dishes would wash themselves. Perhaps some even serve them in an Asian rice bowl *ahem* *cough* *cough*.ĭoes the style of a bowl affect how and when you use it? Or do you use it because it has the right size, color, or shape? Not counting for photography, I generally use whichever one works. I made them to go along with slow-cooker Cuban pork and yellow rice. A little while later you have a pot of tasty beans ready to eat. Onion, bell pepper, and garlic are sautéed and added in along with spices, wine, and vinegar. They are then cooked for a bit in only water. Why? It’s all the added flavors infused in the cooking process.Ĭuban black beans are slow-simmered with aromatics. While canned black beans are fine, homemade is off the charts better. I admit that all I’ve done before is open a can. They have been on my to-cook list for ages. So I’m moving on to tell more about the beans. All you can do is move forward and try to ignore the distraction. It is nearly impossible to un-see something. Would you have noticed if I didn’t mention it? It was in the post-processing that I realized a bowl could cause confusion, or not. I went through the cabinet and found a red bowl. Red came to mind when I was determining the scheme of the photo. The beans do not have an Asian twist in any way. Yes, I had to put that out there at the beginning. Those are Cuban black beans in an Asian rice bowl.
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