Recipe by Judi Nagle
"This recipe is based on the black beans that I eat at my favorite Cuban restaurant. Spoon over rice or eat straight."
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dry black beans
skinless, boneless chicken breast halves - cut into 1 inch strips
4 (3.5 ounce) links
sweet Italian sausage
1 (6 ounce) can
Excellent starter recipe! I used chicken thighs instead of breasts for a heartier poultry to match the robustness of the sausage. I also allowed the liquid to reduce by half to create a chili-like dish. Canned beans can be used to speed up the recipe but don't skimp on simmering time to allow the sage and bay leaves to do their jobs.
this is a very easy recipe but lacks flavor and spice.
I used canned black beans to save time with soaking overnight.
This was really tasty over rice, as the author suggested.
I found that the addition of a little hot sauce was just
the perfect touch. This one is definitely a favorite around my house!
Really enjoyed this one and intend to make it many times now that the weather is getting cooler. Great taste and my husband, who is such a picky eater (argh) LOVED it! Thank you
The soup was a very hearty dish. My husband loved it.
It is a great recipe for a rainy day. The taste is great. We also added 1 tsp. salt and 2 tsp. granulated garlic which enhanced the flavor.
Overall very good. I did add salt and increased the spices. Topped with lime fresca (lime zest and sour cream).
This was an okay recipe. I ended up adding alot of spices because I found it bland. I think I'll hang with my old recipe for black bean soup.
* Percent Daily Values are based on a 2,000 calorie diet.
Meaty 'Cuban Black Bean' Soup
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
** Calories: 621
** Calories from Fat: 223
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