Cuban-Style Black Bean Soup with Rice

Method

1. Step 1 of 13

   Rinse the rice under cold water until the water runs clear.

   • long grain rice

   

2. Step 2 of 13

   Bring 350 ml water and a pinch of salt to the boil in a small saucepan.

   • salt

   

3. Step 3 of 13

   Add the rice, cover and cook on the lowest heat for 12 minutes, then leave covered off the heat.

   • long grain rice
   12 min

   

4. Step 4 of 13

   Dice the onion.

   • onion

   

5. Step 5 of 13

   Deseed and dice the red pepper.

   • red pepper

   

6. Step 6 of 13

   Mince the garlic.

   • garlic

   

7. Step 7 of 13

   Heat the olive oil in a wide pan over medium heat and cook the onion and pepper for 5 minutes until soft.

   • olive oil
   • onion
   • red pepper
   5 min

   

8. Step 8 of 13

   Stir in the garlic, cumin, oregano and smoked paprika and cook for 1 minute until fragrant.

   • garlic
   • ground cumin
   • dried oregano
   • smoked paprika
   1 min

   

9. Step 9 of 13

   Drain and rinse the black beans.

   • tinned black beans

   

10. Step 10 of 13

    Add the beans and stock and bring to a simmer.

    • tinned black beans
    • vegetable stock

    

11. Step 11 of 13

    Mash about a third of the beans against the side of the pan and simmer for 8 minutes until thick.

    • tinned black beans
    8 min

    

12. Step 12 of 13

    Season with lime juice, salt and pepper.

    • lime
    • salt
    • black pepper

13. Step 13 of 13

    Fluff the rice, spoon the soup over it and scatter with coriander.

    • long grain rice
    • fresh coriander