Cuban bean soup
Bag of Beans of your choice.
Tablespoon of diced Onion.
Tablespoon of diced Green Bell Peppers.
Tablespoon of diced Red Bell Peppers.
Clove of Garlic (Minced).
Vegetable Broth (Lower-Sodium & Oil-Free kind) or Water.
Salt & Black Pepper.
Tablespoon of Tomato Paste (when you have Red Beans or Chickpeas).
Thinly sliced Carrots (when you have Red Beans or Chickpeas).
Cubed Potato (when you have Red Beans or Chickpeas).
1. Wash out the Beans, remove any rocks and then let sit for a day/overnight in a bowl with water and the water should become the color of the beans.
2. Take a tablespoon of diced Onions, tablespoon of diced Green Pepper, and a tablespoon of diced Red Pepper. Place it all into a tall pot with a small amount of Vegetable Broth; enough to cover the bottom of the pot. Cook until the onions become more transparent.
3. Toss in the minced Garlic clove and cook for a minute.
4. Throwing in the beans with its liquid is best; I typically do not drain the beans. That is why using lower-sodium canned beans is best. Place the beans in the pot and add as much water as need to make it more of a soup consistency or less water to make it as a side for rice.
5. (If you used Red Beans or Chickpeas, add in the Tomato Paste, sliced Carrots and cubed Potato now.)
6. Add Salt and Black Pepper to taste.
7. If you left the beans to soak overnight then you do not need to pressure cook them and you can just cook the beans for 30 minutes without the lid until the beans are soft enough to eat. If you did not soak them as long, pressure cook them for about 30-45 minutes to let all the flavors melt together.
8. This recipe is great for any type of bean really.
Author My family's recipe
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