CooksCountry.com

Recipes

Black Bean Soup

Thick, spicy, black bean soup may be Cuba’s greatest culinary export. Traditional recipes typically use dried black beans, but that means the soup requires hours of simmering before it’s ready. We wanted to make a more convenient version with canned beans that would be ready within an hour. Here’s what we discovered:

Test Kitchen Discoveries

  • Canned black beans work fine, but thoroughly rinse the beans to remove all of the sludgy liquid in which they come packed.
  • Toast the spices (chili powder and cayenne) in oil before adding any liquid to intensify their flavor.
  • Puree a portion of the soup in a blender or food processor to lend the soup a creamy texture.

    • The full recipe is only available for members of CooksCountry.com. Try a FREE membership for 14 days.

    Member Login

    Email Address:

    Password:


    Remember Me



    Forgot Your Password?

    Start Your Free 14-Day Trial Membership

    • Every recipe from Cook's Country magazine plus hundreds more
    • Updated ratings on more than 1,500 equipment models and 1,000 ingredient brands
    • Complete menus for every occasion
    • Create and print menus and shopping lists
    • -powered search helps you find recipes fast