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    You are in: Home / Low-cholesterol / Cuban Black Bean Soup a La Beckstrom Recipe
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    Cuban Black Bean Soup a La Beckstrom

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    Chris Beckstrom's Note:

    My take on Cuban-style black bean soup

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a blender or food processor (I used a magic bullet) blend the canned beans to desired consistency - you might need to add some water.
    2. 2
      In a pan, sauté the garlic, onion, peppers, carrot, and tomato in olive oil (adding them periodically in that order).
    3. 3
      Once cooked and mushy, blend the veggies until smooth.
    4. 4
      Combine the blended veggies and blended beans in a pot.
    5. 5
      Add smoked paprika and black pepper to taste.
    6. 6
      Add the lime juice.
    7. 7
      Simmer for 30 minutes.
    8. 8
      The beans will turn a darker shade of black- at that point add oregano, red pepper flakes, and liberal amounts of cumin.
    9. 9
      Serve hot! Goes well with fried plantains.

    Ratings & Reviews:

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    Nutritional Facts for Cuban Black Bean Soup a La Beckstrom

    Serving Size: 1 (401 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 589.1
     
    Calories from Fat 22
    86%
    Total Fat 2.5 g
    3%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 27.6 mg
    1%
    Total Carbohydrate 107.4 g
    35%
    Dietary Fiber 38.9 g
    155%
    Sugars 3.5 g
    14%
    Protein 38.5 g
    77%

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