Cuban Black Bean Soup
Tested by
Chef Corso
15
4.5 oz / 125 g per serving
Dairy Free, Gluten Free, High Calorie, Vegetarian, Vegan
Ingredients
-
Olive Oil - 2 TB / 25 g
-
Red Bell Pepper - 1
-
Shallot - 2
-
Garlic - 2 cloves
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Dehydrated Black Beans - 3 C / 285 g
-
Water - 24 oz / 700 ml
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Salt - 1 tsp / 5 g
-
Cumin - 2 TB / 10 g
-
Lime - 1
-
Plantain Chips - 4 oz / 113 g
Steps
1. Chop garlic, shallot, red pepper
2. TURN ON BURNER: MED HEAT
3. Add olive oil, garlic, onion, red pepper, salt, cumin
4. Cook 2-3. Stir
5. Add water. Boil
6. Add black beans
7. Stir. TURN OFF BURNER. Let sit 5-7 min
8. Garnish w/ plantain chips, lime
EAT & PACK IT OUT
