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CUBAN SPICED HEIRLOOM BEAN SOUP WITH MINT CREMA

Prep Time: 30 minutes
Cook Time: 3 1/2 hours
Makes 6 servings

Ingredients
• 1 pound single variety or mixture of dried heirloom beans, such as Anasazi, Calypso, Black Valentine or Cannellini
• 2 tablespoons olive oil
• 1 1/2 cups finely chopped onion
• 1 1/2 cups finely chopped green bell pepper
• 1/2 pound chorizo sausage, crumbled or finely chopped
• 4 teaspoons McCormick® Gourmet Collection® Mexican Oregano Leaves
• 1 tablespoon McCormick® Gourmet Collection® Ground Cumin
• 1 teaspoon McCormick® Gourmet Collection® Garlic Powder
• 2 McCormick® Gourmet Collection® Bay Leaves
• 4 cups chicken broth
• 2 tablespoons white vinegar
• 1/2 cup cubed avocado
• 1/3 cup thinly sliced red onion
• Mint Crema (recipe follows)


Directions
1.
Bring 6 cups water to boil in large saucepan. Add beans; boil 2 minutes. Remove from heat. Let stand, covered, 1 hour. Drain beans, reserving 3 cups of the cooking liquid.

2. Heat oil in 5-quart Dutch oven or saucepot on medium-high heat. Add onion, bell pepper and chorizo; cook and stir 7 minutes or until vegetables soften. Reduce heat to medium-low. Add oregano, cumin, garlic powder and bay leaves; cook and stir 1 minute or until fragrant.

3. Stir in chicken broth, drained beans and reserved 3 cups cooking liquid. Bring to boil. Reduce heat to medium-low; simmer, uncovered, 3 hours or until beans are tender and soup has thickened, stirring occasionally and skimming off any foam that rises to the surface. (If mixture gets too thick and beans are not covered by liquid, add water to cover.) Stir in vinegar. Season with salt, if desired.

4. To serve soup, ladle into serving bowls. Garnish with avocado, red onion and a drizzle of Mint Crema (see below).

MINT CREMA:

Mix 1/3 cup Mexican crema, crθme fraξche or sour cream and 1 tablespoon finely chopped fresh mint in small bowl. Refrigerate until ready to serve.

* To prepare with Canned Beans: Omit Step 1 and prepare recipe as directed in Step 2. Add 3 cans (15 ounces each) black beans, drained and rinsed, 2 cups water and 1 can (14 1/2 ounces) chicken broth. Bring to boil. Reduce heat to medium-low; simmer, uncovered, 1 hour or until soup has thickened, stirring occasionally. Stir in vinegar. Continue as directed above in Step 4.

Recipe from McCormick® - Spices & Seasonings
 

 

  BEAN SOUP RECIPES >>>  |   Autumn Blend Soup  |   Baked Bean Soup  |   Bean and Macaroni Soup  |   Black Bean, Fennel & Tomato Stew  |   Black Bean Soup  |   Black Bean Soup (1896)  |   Black Bean Soup with Lime  |   Black Bean Soup with Rice  |   Black Bean Soup with Rum  |   Black Bean Soup, Vegetarian  |   Chick Pea Stew, Turkish  |   Chickpea Tomato Stew  |   Chipotle Black Bean Soup  |   Cranberry Bean Soup with Corn  |   Cranberry Bean & Lentil Soup  |   Cream Of Lima Bean Soup (1896)  |   Creole Rice And Bean Soup  |   Cuban Heirloom Bean Soup  |   Hearty Bean Soup  |   Italian Bean & Cabbage Soup  |   Lima Bean, Mushroom Barley  |   Lima Bean & Spring Vegetable Soup  |   Mango Bean Soup  |   Mango Chili  |   Red Beans And Rice  |   Senate Bean Soup  |   Three Bean Soup  |   Tomato and Black Bean Soup  |   Tortellini and Bean Soup  |   Tuscan Bean Soup  |   Tuscan Bean Soup with Rosemary  |   Tuscan 5 Bean Soup with Pesto  |   Tuscany Rice & Bean Soup  |   Tuscan Style Stew  |   White Bean Stew  |   White Bean & Escarole Soup  |


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