- Soup
- Main
- Beans & lentils
- Caribbean
- Make-ahead
- Freezer-friendly
- Stovetop
- Budget-friendly
- Beginner-friendly
Good for, as AI judged the whole recipe.
Ingredients
For the sofrito
- 3 tbsp
olive oil
- 1
yellow onion, finely chopped
- 1
green bell pepper, seeded and finely chopped
- 5 cloves
garlic, minced
- 2 tsp
ground cumin
- 1 1/2 tsp
dried oregano
For the soup
- 3 cans
black beans (15 oz each), not drained
- 3 cups
chicken or vegetable broth
- 2
bay leaves
- 1 tsp
sugar
- 2 tbsp
red wine vinegar
- 1 tbsp
lime juice, freshly squeezed
salt, to taste
black pepper, to taste
To serve
- 1/2
small white onion, finely diced
- 1
lime, cut into wedges
- 1/2 cup
sour cream
- 1 cup
long-grain white rice
- 2 tbsp
cilantro, chopped (optional)
Contains milk (sour cream).
Not checked: chicken or vegetable broth.
AI didn’t find a diet this fits, going by the ingredients (not checked).
Steps
- Step 1
Rinse the rice in a sieve under cold water until the water runs clear. Put it in a small saucepan with 1 3/4 cups water and a big pinch of salt. Bring to a boil, cover, turn the heat to low and cook 18 minutes without lifting the lid. Turn off the heat and let it sit, covered, until serving, then fluff with a fork.
25 min
- 1 cup long-grain white rice
- Step 2
Meanwhile, heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and green pepper with a pinch of salt and cook, stirring now and then, until very soft and starting to turn golden, 8 to 10 minutes.
10 min
- 3 tbsp olive oil
- 1 yellow onion
- 1 green bell pepper
- Step 3
Add the garlic, cumin and oregano and cook, stirring constantly, until fragrant, about 1 minute. This is your sofrito.
1 min
- 5 cloves garlic
- 2 tsp ground cumin
- 1 1/2 tsp dried oregano
- Step 4
Pour in the black beans with their liquid, the broth, bay leaves and sugar. Stir and bring to a boil, scraping the bottom of the pot.
- 3 cans black beans (15 oz each)
- 3 cups chicken or vegetable broth
- 2 bay leaves
- 1 tsp sugar
- Step 5
Lower the heat and simmer, uncovered, until the broth has darkened and thickened a little, about 30 minutes. Stir once or twice so nothing sticks.
30 min, hands-off
- Step 6
Fish out the bay leaves. Mash about a cup of the beans against the side of the pot with the back of a spoon to thicken the soup, leaving most of them whole. Stir in the vinegar and lime juice, then season with salt and pepper to taste. If it seems too thick, add a splash more broth or water.
2 min
- 2 bay leaves
- 2 tbsp red wine vinegar
- 1 tbsp lime juice
- salt
- black pepper
- Step 7
Spoon a scoop of rice into each bowl and ladle the soup over it. Top with diced raw onion, a spoonful of sour cream and cilantro if using, with lime wedges to squeeze over at the table.
- 1/2 small white onion
- 1 lime
- 1/2 cup sour cream
- 1 cup long-grain white rice
- 2 tbsp cilantro
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026