Spicy Black Bean Soup

Spicy Black Bean Soup


by Charlotte Today


Posted on September 17, 2012 at 12:09 PM

Updated Monday, Sep 17 at 1:06 PM

Spicy Black Bean Soup


1 spray(s) cooking spray   

1 medium uncooked onion(s), finely chopped   

4 clove(s) (medium) garlic clove(s), minced   

45 oz canned black beans, undrained, divided (three 15 oz cans)   

1/2 tsp red pepper flakes, or to taste   

1 tsp ground cumin   

14 1/2 oz fat-free chicken broth, or vegetable broth   

10 oz canned tomatoes with green chilis   

11 oz canned yellow corn, drained   

Coat bottom of a large stockpot with cooking spray. Add onion and garlic and cook, stirring frequently, until onions are soft but not brown, about 5 minutes.

Place one can of beans in blender; add sautéed onion mixture, red pepper flakes and cumin. Cover and blend on high until smooth, about 30 seconds. Pour mixture back into stockpot.

Place second can of beans and broth in blender and puree until smooth; add to stockpot.

Stir third can of beans (do not puree first), tomatoes and green chilies, and corn into stockpot. Bring to a boil, lower heat to medium and simmer for 20 to 25 minutes. Yields about 1 1/2 cups of soup per serving.

Cuban Black Beans And Rice


2 1/2 cup(s) water, divided   

1 cup(s) uncooked white rice, long grain-variety   

2 tsp olive oil   

1 3/4 cup(s) (sliced) uncooked red onion(s), chopped, divided   

1 medium banana pepper(s), cubanelle or other sweet pepper, diced (about 1 cup)   

1 1/2 Tbsp minced garlic   

1 tsp ground cumin   

1 tsp dried oregano   

31 oz canned black beans, two 15.5 oz cans (undrained)   

1 tsp table salt, or to taste   

1 Tbsp red wine vinegar   

2/3 cup(s) cilantro, fresh, chopped, divided   

1 medium fresh lime(s), cut into 6 wedges   

 In a small saucepan, bring 2 cups of water to a boil; add rice and cook as package directs.

Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add 1 1/2 cups of onion and all of the pepper; cook, stirring occasionally, until tender, about 7 minutes. Add garlic, cumin and oregano; cook, stirring, until fragrant, about 30 seconds.

Stir in beans and their liquid, remaining 1/2 cup of water and salt; bring to a simmer. Reduce heat to low and simmer for flavors to blend, about 5 minutes. Remove from heat; stir in vinegar and 1/3 cup of cilantro.

To serve, spoon beans over rice; sprinkle with 1/4 cup of remaining onion and 1/3 cup of remaining cilantro; squeeze fresh lime juice over top. Yields about 3/4 cup of beans and 1/2 cup of rice per serving.