Cuban Black Bean Soup Recipe
From the Sivananda Yoga Cookbook
There’s nothing like a hearty soup to warm us up in the colder weather. Black beans are warming by nature, offer a healthy dose of both protein and fiber, and are believed to help strengthen kidney energy. In this traditional recipe for Cuban Black Bean Soup, their strong, earthy flavor is perfectly complemented by the sweetness of the yam and heat of the ginger. This soup can be served with rice for a more substantial dish.
Cuban Black Bean Soup
1 3/4 cups dried black beans, soaked for 3 to 4 hours
4 1/2 cups water
1 sweet potato or yam, diced
1 bay leaf
1 tbs chopped fresh gingerroot (optional)
2 tbs butter
Yogurt, sour cream or grated vegetarian cheese to serve (optional)
- Drain the beans and place them in a large pot with the water. Bring to a boil and boil vigorously for 10 minutes. Lower the heat.
- Add the sweet potato or yam, bay leaf, and ginger, if using. Cover and simmer for about 1 hour, or until the beans are tender, adding more water if necessary. Leave to cool slightly, then puree in a food processor or blender until the soup is smooth (you can also leave a some beans whole to stir into the puree, if you prefer).
- Return the puree to the pot and add the butter. Season to taste with salt. Simmer for 10 minutes. Serve at once, topped with yogurt, sour cream, or grated cheese, if desired.
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