The Pioneer Woman Tasty Kitchen
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Puerto Rican Black Bean Soup

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

Served over a bit of brown rice in the bottom of the bowl and topped with a bit of sour cream, diced fresh tomatoes, and onion, this zesty black bean soup makes the perfect winter meal with a bit of crusty bread. Oh, mama!

(Note: I start with dried beans, but I suppose you could use canned beans and cut down on the cooking time by 2 1/2 hours!)

Ingredients

  • 4 cups Chicken Stock
  • 2 cups Black Beans, Rinsed
  • ½ cups Celery, Chopped
  • 2 whole Large Carrots, Diced
  • 1 whole Medium Yellow Onion, Diced
  • ¼ cups Cider Vinegar
  • 1 teaspoon Orange Or Lemon Zest
  • ½ teaspoons Ground Cinnamon
  • 1 pinch Cayenne, To Taste
  • 2 teaspoons Finely Minced Garlic

Preparation

I start with 4 cups of chicken stock, adding more as needed, as this depends on whether you want a soupy soup or a stew-like consistency.

Put all ingredients together in a pot and cook slowly for three hours.

I serve this zesty soup with cooked brown rice in the bottom of bowl and let guests add their choice from selection of the following garnishes: sour cream or yogurt, chopped green onions, chopped red onions, diced tomatoes, chopped parsley, grated cheese, and salsa. Serve with crusty French bread, warm tortillas, or baked tostadas.

2 Comments

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Avatar of kimrinehart

kimrinehart on 12.11.2010

Yummy! I am making carnitas tonight and this looks like the perfect side! I am off right now to get it started. I will let you know how it turns out!

Avatar of Twinks

Twinks on 9.9.2010

This sounds really good! My mom used to make what she called Puerto Rican beans, but I don’t have the recipe. I will try this when the weather gets cool.

One Review

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Avatar of BakingMama

BakingMama on 11.15.2010

Great flavor and I love the addition of veggies. I made this vegetarian for my cousin, substituted vegetable broth for the chicken stock. I also added one more can of black beans (I used canned for ease) and followed the advice of another recipe and blended 3 cups of the soup in a blender and then added it back to the pot. Delicious and I will definitely make it again.

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