Low-Calorie • Gluten-free

Active 45 min

Total 2¼ hrs (+ overnight soaking time)

Cuban Black Bean Soup

Unlike many black bean soups, this one is pepper-packed and leaves the beans intact for a more interesting texture. It’s equally delicious served on its own or over rice. (Photo)

• 2½ cups dry black beans, soaked for 8 hours or overnight
• 2 medium yellow onions, divided
• 2 medium green bell peppers, divided
• 1 smoked ham hock (1¼ pounds)
• 2 bay leaves
• 8 cups water
• 2 tablespoons extra-virgin olive oil
• 4 cloves garlic, minced
• 1 Cubanelle or jalapeño pepper (see Tip), seeded and finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ¾ teaspoon salt
• 1 tablespoon white-wine vinegar or cider vinegar
• Sliced roasted red peppers, jalapeño, avocado, red onion & lime wedges for garnish

1. Drain and rinse beans. Finely chop 1 onion and half of the second and set aside. Finely chop 1 bell pepper and set aside. Cut the other into quarters.

2. Combine the beans, the remaining half onion, the quartered bell pepper, ham hock, bay leaves and water in a pot. Bring to a boil over high heat. Reduce heat to a simmer, cover and cook until the beans are tender, about 1½ hours.

3. Transfer the ham hock to a clean cutting board and let cool. Discard the onion, bell pepper and bay leaves. Transfer 1 cup of the beans to a small bowl and mash with a fork. Remove the meat from the ham hock and chop.

4. Heat oil in a large skillet over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Add Cubanelle (or jalapeño) and the reserved chopped onions and bell pepper. Cook, stirring occasionally, until the vegetables are tender, about 4 minutes. Add cumin, oregano and salt; cook, stirring, for 1 minute. Add vinegar, scraping up any browned bits. Add the mashed beans and cook for 1 minute.

5. Add the vegetables and ham to the beans in the pot. Heat over medium heat, stirring, until hot, about 5 minutes. Serve topped with roasted red peppers, jalapeño, avocado, red onion and lime wedges, if desired.

Serves 8: 1¼ cups each

Calories 310 | Fat 6g (sat 1g) | Cholesterol 21mg | Carbs 41g | Total sugars 3g  (added 0g) | Protein 23g | Fiber 10g | Sodium 887mg | Potassium 1,119mg.

Nutrition bonus: Folate (69% daily value) | Vitamin C (52% dv) | Iron (21% dv).

Also called Cuban peppers or Italian frying peppers, Cubanelle peppers are long, slender and light yellow-green when unripe—which is how they are usually sold (they turn red when allowed to ripen). They have mild to very moderate heat and a rich, fruity flavor.