Try this Cuban Black Bean Soup #2 recipe, or contribute your own.
Suggest a better descriptionCook black beans according to package directions (Can be done a day in advance). In a large pot, heat olive oil over medium heat and saute diced onion and pepper until soft. Drain and rinse soaked beans and add to pot with stock, cumin, paprika, cinnamon, and bay leaves. Bring to a boil, stirring to keep beans from burning on the botttom of the pot; reduce heat to low and cook, covered for 3 to 4 hours or until beans are soft. Add more water if necessary. Remove bay leaves and mash most of the beans with a potato masher. Add kielbasa and cook an additional half hour, uncovered over low heat, stirring occasionally to avoid scorching. Add Tabasco and sherry and additional stock if soup seems too thick. Serve with your choice of chopped onion, cilantro, chopped jalapeno, salsa or sour cream. By cbmcam@cyberramp.net on Feb 20, 1997.
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Serving Size: 1 Serving (1523g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 336 | ||
Calories from Fat: 89 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.9g | 13 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 41.9mg | 1 % | |
Potassium 627.9mg | 17 % | |
Total Carbohydrate 36g | 11 % | |
Dietary Fiber 13.1g | 53 % | |
Sugars, other 22.9g | ||
Protein 3.9g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 336
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