Cuban Black Bean Soup

This months’ recipe from Carol @ Simply Gluten Free is a new take on a classic Caribbean style dish. She uses Hurst’s Chipotle Lime Black Bean Soup as the base for the recipe, then finishes the dish off with fried plantains and avocado for added flavors. Here’s her easy-to-follow recipe…

Gluten Free Cuban Black Bean Soup Recipe


1 bag Hurst Family Harvest Chipotle Lime Black Bean Soup Mix
1 tablespoon olive oil
1 white onion, diced
4 gloves garlic, minced
1 red bell pepper, diced
1 (28 ounce) can diced tomatoes
1 cup rice
2 cups cooked turkey or chicken (optional)
Salt & pepper
Hot sauce (optional – to taste)
Vegetable oil
2 plantains, sliced about ¼ inch thick diagonally
2 avocados
1 lime
¼ cup sour cream or dairy free sour cream
½ cup cilantro leaves


Reserve the flavor packet from the bean soup mix and soak the beans in water for 8 – 24 hours. Rinse and drain the beans.

Heat the oil in a large Dutch oven or soup pan over medium-high heat. Add the onion and cook for 5 minutes or until softened. Add the garlic and red peppers and cook for another minute. Add the beans, the flavor packet and 8 cup of water. Bring to a boil, cover, reduce heat and simmer for 1 ½ hours. Add the rice and continue to cook for 40 minutes or until the beans are tender. Add more water if necessary. Stir in the turkey or chicken if using and cook for another 5 minutes or until heated through. Season to taste with salt, pepper, and hot sauce.

Pour about ¼ inch of vegetable oil in a small skillet and heat over medium heat until hot. Fry the plantain slices in the hot oil in batches until golden brown, about 2 minutes per sides. Drain on paper towels.

Mash the avocado with the juice of the lime and the sour cream.

Serve the soup topped with fried plantains, avocado cream and cilantro leaves.


A gluten free recipe that serves 6 – 8 people.








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