Black bean soup is a mainstay of many Caribbean and Spanish meals.
Canned or dried…always have some black beans ready in your pantry.
Ingredients
1 (3 qt.) Saucepan
Dry black beans (1/2 bag) – soaked overnight, covered or
2 cans black beans
2 cups chicken broth
1 cup water
1 pack Sazon de goya
TM
1 tsp ground garlic (I buy this premade at the grocery store…fresh garlic on demand!)
1½ tsps salt
Pancetta or ham chunks
1 tsp extra virgin olive oil (to sauté ham or pancetta)
1 stem sliced green onions for garnish – optional
1 tbsp. low fat sour cream for garnish – optional
Preparations
-
Rinse black beans whether dry or from the can.
Want to prevent the gassy beans reputation? Rinsing them is the trick..just rinse in cold water -
Pour 2 cups chicken broth into saucepan
- Add black beans and pack of Sazon Goya TM
- Bring to boil and then set heat to low so that it simmers – add chicken broth or water as needed so it does not dry out (May take 20 mins for canned beans and 35 minutes for dry beans to begin to soften).
- In a frying pan or skillet, add a little extra virgin olive oil (1 tsp) and sauté the pancetta or ham chunks until a little crispy and then remove from pan
- Check the beans – are some soft and mushy? Some mildly firm? They’re done.
- Smush some of the beans in the pot with a spoon or spatula.
- Some people take the beans out and put them into a blender to grind them…that’s fine but not necessary
- Taste the beans, add salt if needed.
- Add the pancetta/ham
- Serve hot in bowls.
- Place a scoop of sour cream and some chopped onions on top to garnish (optional)
Serving suggestion: Serve with a salad for a complete meal.
5 Servings
Per Serving: 426 calories; 3.0 g fat (1.0 g sat.); 4 mg cholesterol; sodium 330 mg; 17.8 g fiber; 2.8 g sugar; 28.1 g protein; 34% Iron
