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  • 4 1/2 quarts water
  • 12 ounces black beans (picked over)
  • 2 tablespoons olive oil (optional)
  • 10 cloves garlic (minced)
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon fennel seeds
  • 1 bay leaf
  • 1 cup chopped parsley
  • 1 28-ounce can whole tomatoes in juice (crushed with your hands)
  • 1/2 cup brown rice (uncooked)
  • Salt (to taste)
  • 1 teaspoon black pepper

Cuban Black Bean & Rice Soup

DL Staff | Delicious Living
  • Prep Time: 10 mins
  • Cook Time: 150 mins
  • Total Time: 160 mins

The brown rice lends a hearty texture to this traditional black bean soup recipe.

  1. Bring water to a boil in a large covered pot. Add beans, olive oil, garlic, red pepper flakes, fennel seeds, bay leaf and parsley. Cook over medium heat, uncovered, for 1 hour, stirring frequently.
  2. Add rice, salt and pepper. Lower heat and simmer 1 hour, stirring frequently. Stir in tomatoes and cook 30 minutes or until beans are soft. Season to taste.
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