Cuban-Spiced Heirloom Bean Soup with Mint Crema
soups stews

Cuban-Spiced Heirloom Bean Soup with Mint Crema

Heirloom beans come from seeds handed down through the generations without any genetic modification. They are available in farmers' markets, organic food stores and online specialty stores in eye-catching shapes, colors and amusing names.
  • 30m

    prep time

  • 3h 30m

    Cook Time

  • 494

    Calories

  • 15

    Ingredients

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Ingredients

6

(1/2 cup)

Servings

Bean Soup

Mint Crema

  • 2 tablespoons white vinegar
  • 1/3 cup Mexican crema Substitutions available
    • crème fraîche or sour cream
  • 1 tablespoon finely chopped fresh mint

Garnishes

  • 1/2 cup cubed avocado
  • 1/3 cup thinly sliced red onion

Instructions

  • Bring 6 cups water to boil in large saucepan. Add beans; boil 2 minutes. Remove from heat. Let stand, covered, 1 hour. Drain beans, reserving 3 cups of the cooking liquid

  • Heat oil in 5-quart Dutch oven or saucepot on medium-high heat. Add onion, bell pepper and chorizo; cook and stir 7 minutes or until vegetables soften. Reduce heat to medium-low. Add oregano, cumin, garlic powder and bay leaves; cook and stir 1 minute or until fragrant

  • Stir in chicken stock, drained beans and reserved 3 cups cooking liquid. Bring to boil. Reduce heat to medium-low; simmer, uncovered, 3 hours or until beans are tender and soup has thickened, stirring occasionally and skimming off any foam that rises to the surface. (If mixture gets too thick and beans are not covered by liquid, add water to cover.) Stir in vinegar. Season with salt, if desired

  • For the Mint Crema, mix Mexican crema and mint in small bowl. Refrigerate until ready to serve. To serve soup, ladle into serving bowls. Garnish with avocado, red onion and a drizzle of Mint Crema

Nutrition information (per Serving)

Reviews

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