Cuban Black Bean Soup

Testing Location:

Seattle, WA

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Cuban Black Bean Soup

Tested by

Chef Corso
Yields 2-4 Servings
Ingredients
15 Minutes

4.5 oz / 125 g per serving

Weight
Dairy Free, Gluten Free, High Calorie, Vegetarian, Vegan

Ingredients

  • Olive Oil - 2 TB / 25 g

  • Red Bell Pepper - 1

  • Shallot - 2

  • Garlic - 2 cloves

  • Dehydrated Black Beans - 3 C / 285 g

  • Water - 24 oz / 700 ml

  • 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

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