Latin Black Bean Soup Recipes

MEXICAN BLACK BEAN SOUP

Mexican Black Bean Soup image

This soup is a mixture of two recipes that I have for black bean soup. I love the flavor and it is great by itself or as an addition to a Mexican dinner. This recipe uses canned black beans so there is no soaking them overnight and you can also use a slow cooker so you can leave the house while it thickens. I have also added cooked, cubed chicken breast or shredded pork roast to make it even more hardy.

Provided by Jami Robin

Categories Black Beans

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

3 (15 1/2 ounce) cans black beans, rinsed and drained
1 (15 ounce) can tomatoes and green chilies (I use Rotel)
1 onion, finely chopped
1 tablespoon chili powder
3/4 teaspoon ground pepper
1 bay leaf
2 teaspoons ground cumin
5 garlic cloves, minced
1/4 lb bacon
4 cups chicken broth
sour cream
Mexican blend cheese, shredded

Steps:

Cook bacon in large pot over medium heat until crisp, stirring frequently.
Remove bacon and chop coarsely.
Leave approximately 2 tablespoons of bacon grease in pan and add chopped bacon, onion, garlic, & bay leaf.
When onion is tender, add tomatoes and seasonings and stir until aromatic.
Add beans and broth.
Cook at a slow boil until thickened, stirring occasionally, about 1 1/2 - 2 hours (you may also use a slow cooker on low-med heat for this last step).
Serve with a dollop of sour cream and shredded cheese on top.

Nutrition Facts : Calories 431.6, Fat 11.1, SaturatedFat 3.5, Cholesterol 12.9, Sodium 967.6, Carbohydrate 59.2, Fiber 20, Sugar 1.4, Protein 26

LATIN BLACK BEAN SOUP

Latin Black Bean Soup image

I have enjoyed this recipe for years. I think it is the red wine vinegar that makes it interesting and unique. What I like best to do with it is to leave out some of the water to make it thick enough to fill a pita with sprouts and a sweet dressing.

Provided by dotsdotter

Categories Black Beans

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 cup dried black beans
8 cups water
1 onion, chopped
1 green pepper, chopped
2 garlic cloves
1 teaspoon oregano
1 teaspoon cumin
1 (6 ounce) can tomato paste
3 tablespoons red wine vinegar
1 tablespoon tamari
2 cups cooked brown rice
1/4 cup green chili
1/8-1/4 teaspoon Tabasco sauce
1 -2 tablespoon chopped fresh cilantro

Steps:

Sort and wash black beans.
Boil in water for 2 minutes. Let rest 45 minutes.
Add onion, garlic, green pepper, oregano, and cumin. Cover and cook on low for 1 and 1/2 hours.
Add tomato pate, vinegar and tamari. Cook 30 minutes.
Add chillis, rice, tabasco, and cilantro. Cook 10 minutes more.

Nutrition Facts : Calories 169.1, Fat 1, SaturatedFat 0.2, Sodium 303.7, Carbohydrate 33.7, Fiber 6.1, Sugar 4.4, Protein 8

LATIN BLACK BEANS HABICHUELAS NEGRAS

Latin Black Beans Habichuelas Negras image

Make and share this Latin Black Beans Habichuelas Negras recipe from Food.com.

Provided by Helenic Hottie

Categories Black Beans

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil
2 (15 ounce) cans canned black beans (undrained)
1 1/2 cups water
1 green bell pepper (diced, I put all following veggies in the food processor so the kids don't mind)
3 garlic cloves (minced)
1 yellow onion (diced)
2 sazon goya con culantro y achiote (in the Latin aisle of your local grocer)
1 dash oregano (to taste)
salt & pepper (to taste)
1 teaspoon white vinegar
3 tablespoons sugar

Steps:

In a medium sized saucepan, heat oil over Med/Hi heat.
add your garlic, onion and green bell pepper (we call this sofrito) and saute until tender.
add your beans(liquid from beans as well), 2 pks of sazon, oregano, water and sugar.
stir it all up and increase heat to High.
once boiling, lower heat to simmer for about 30 minutes.
add cap of vinegar and stir up
serve over rice
enjoy!

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