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Cuban Black Bean Soup

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Nutrition Facts

Serving Size: 1 cup (245 g )
Amounts Per Serving
Calories 110
Calories from Fat 10
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0g 0%
Trans Fat 0g  
Cholesterol 5mg 2%
Sodium 900mg 38%
Potassium 450mg 13%
Total Carbohydrate 19g 6%
Dietary Fiber 4g 16%
Sugars 2g  
Protein 7g  
 
Vitamin A 0% Vitamin C 6%
Calcium 6% Iron 8 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 5 Gallons
Serving Size: 1 cup

Ingredients

Amount Ingredients
5 lbs Black Beans
1 lb Custom Culinary® Gold Label Chicken Base
4 oz Custom Culinary® Gold Label Ham Base
4 1/2 gal Water
8 Bay Leaves
2 Tbsps Thyme, Leaves
2 Tbsps Garlic Powder
1 lb Onions, Medium Diced
1 lb Carrots, Shredded
12 oz Celery, Finely Diced
1 Tbsp Black Pepper
2 cups Parsley, Fresh Chopped

Recommended Products: 9117 Gold Label Chicken Base, 9799 Gold Label Ham Base

Alternate Product Options: 0117 Master's Touch® Chicken Base, 0157 Chef's Own™ Select Chicken Base, 5117 Master’s Touch® All Natural Reduced Sodium Chicken Base

Directions

  1. Cover beans with water. Soak overnight in a covered container. Drain and rinse.
  2. Add water, Custom Culinary® Gold Label Chicken and Ham Base, bay leaves, thyme and garlic powder, mixing well. Heat to boiling, stirring frequently. Reduce heat and gently boil for 1 1/2-2 hours, until beans are tender, stirring occasionally. Remove 3 quarts of beans, puree and set aside.
  3. Remove bay leaves. Add onions, carrots, and celery. Heat to boiling, stirring frequently. Gently boil 15-20 minutes until vegetables are tender, stirring occasionally.
  4. Add pureed beans and pepper, mixing.

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