Cuban Black Bean Soup with Mango Relish

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Cuban Black Bean Soup with Mango Relish

Cuban Black Bean Soup with Mango Relish
Servings 4


  • 1 lime juiced
  • 1/2 bunch flat-leaf parsley chopped
  • 1/2 bunch scallions sliced thin
  • 1/2 red bell pepper chopped
  • 1 mango diced
  • 1 c long-grain rice
  • 1/2 tsp salt
  • 1 tbsp red wine vinegar
  • 1 1/2 qt water
  • 1 c black beans soaked overnight
  • 1 tsp ground cumin
  • 2 garlic clove minced
  • 1/2 Spanish onion chopped
  • 4 bacon sli


  • 1. Heat oil in a saucepan over medium heat. Add bacon, onion and garlic; saute until onions are translucent, about 3 minutes. Stir in cumin, and cook an additional 1 minute.

    2. Add the beans, 2/3 of the water, vinegar, and 1/2 of the salt to the onion mixture. Bring to a simmer and cook until the beans are tender, about 40 minutes.

    3. Combine the rice, the remaining water, and remaining salt in a microwave-safe bowl. Microwave until cooked, about 10 minutes. Keep warm.

    4. Combine the mango, bell pepper, scallions, parsley, and lime juice in a small bowl. Set aside.

    5. Puree the cooked beans, adding additional hot water if the soup is too thick.

    6. Fluff the rice with a fork. Prepare a rice mold by rubbing the inside with a small amount of warm water. (A 1/2-cup measuring cup can be used in place of a rice mold.)

    7. Using the rice mold, place a mound of rice in each soup bowl. Ladle soup around the rice and top with mango relish.

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