Cuban Black Bean Soup with Lime Crema

Thick, earthy black beans simmered with a garlicky pepper-and-onion sofrito, cumin and oregano, finished with a splash of vinegar and served over rice with cool lime crema.

Ingredients

• 5 cans black beans, 1 drained and 4 undrained
• 2 onions, diced
• 2 bell peppers (green if you can), diced
• 6 garlic cloves, minced
• 4 cups vegetable broth
• ½ cup sour cream
• 2 limes
• ½ bunch cilantro, chopped
• 1 cup white rice

From your pantry: 3 tbsp olive oil, 2 tsp cumin, 1 tsp dried oregano, 2 bay leaves, 1 tbsp red wine vinegar, 1 tsp sugar, salt, pepper.

Instructions

1. Start the rice. Warm the olive oil in a large pot over medium heat and cook the onions and peppers with a pinch of salt until very soft, 10 minutes. Stir in the garlic, cumin and oregano for 1 minute.
2. Add the beans with their liquid, the broth and bay leaves. Bring to a boil, then simmer, stirring now and then, until slightly thickened, 20 minutes.
3. Remove the bay leaves. Blend about a third of the soup with an immersion blender or in a blender, then stir it back in for a thick, creamy texture.
4. Stir in the vinegar and sugar and season well with salt and pepper. Whisk the sour cream with the juice of 1 lime and a pinch of salt.
5. Ladle the soup over scoops of rice and top with lime crema and cilantro, with lime wedges on the side.

Tip: The splash of vinegar at the end is traditional and brightens the beans. Don't skip it.

Nutrition per serving

Good for

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