cuban bean soup
serves 3
This was a specific request for the class, but I’m afraid I didn’t capture the name of the requestee. Feel free to be more authentic and use black beans instead of the white beans I’ve used here.
In Cuba, the soup would be made with rice as well, but I’ve kept it simple (and lower carb) by just focusing on the beans.
1 red onion, diced
1 red capsicum (pepper), diced
2 cans beans (400g / 14oz, each)
1-2 tablespoons tomato paste
2 tablespoons lime juice + zest
large handful fresh coriander (cilantro) leaves
1. Heat a generous glug of olive oil in a large frying pan. Add onion and pepper and cook, covered on a medium heat for about 10 minutes, or until soft but not browned.
2. Add the beans and the liquid from the cans as well as 1/2 cup water and the tomato paste and zest of 1 lime. Simmer for a few minutes.
prepare ahead?
Absolutely. Just leave the coriander for the last minute.
leftover potential
Great! Will keep in the fridge for a few weeks or so.
variations for fun
carnivore – stir in some shredded cooked chicken at the end, or add some finely sliced chicken after the beans and simmer for 3-4 minutes or until chicken is just cooked through.
tomato-free – skip the tomato paste and replace the bean canning liquid and the 1/2 cup water with 2 cups vegetable or chicken stock.
hot! – add in a few finely chopped red chillies OR some dried chilli powder 1/2 – 1 teaspoon should do it to the sauce.
prefer to use home cooked beans – soak and simmer in lots of boiling water until tender. Can take from 40 minutes to a few hours depending on your beans. Then use 2 cuos cooking liquid and 450g (1lb) drained beans instead of the canned beans above.
problem solving guide
too bland? Give the soup a little more seasoning with salt, pepper AND lime juice.
short on time – for a super fast version, skip the onion and replace the bean canning liquid and water with 2 cups vegetable or chicken stock. Bung the drained beans, stock and pepper in the pot and bring to a simmer. Season with the lime juice and salt.
limes too expensive? – replace with lemon juice instead.
serving suggestions
In deep soup bowls.
3. When hot, taste and season with the lime juice, salt and pepper. Serve topped with coriander leaves.
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If I wanted to add rice, would I precook it and add it at the end? How much, do you think? (I’m sure this is lovely without it but sometimes one needs a bit of carbs!)
You could precook and add at the end Erica… that’s probably the easiest way… and the amount totally depends on your preferences… I’d probably start with 1 cup of cooked rice.
The other option is to let the rice simmer in the soup… less washing up but you’ll need to adjust the liquid to suit. As a starter I’d try adding 1/2 cup uncooked rice and 1 cup water and allowing 15 minutes or so. Then just test and keep cooking and adding liquid as needed.
Let us know how you get on!
Jx