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Here’s how the rating system works:
= Didn't care for the recipe much, 
= Loved this recipe
| Cuban Black Bean Soup Recipe courtesy Alex Garcia Show: Melting Pot Episode: Nuevo Latino--Beans Show Overall User Rating:  |
Fabulous!!!
09/25/2006 at 11:26am
User: Jeana from Memphis, TN User Rating:
This soup was awesome and a breeze to make. I served it with a scoop of white rice, dollop of sour cream, cotija cheese, and a loaf of crusty french bread. Delicious!!!!!!!
Southern fixer upper
06/30/2006 at 08:24pm
User: Tammy from Monticello, GA User Rating:
I agree with some of the other reviewers that this is a great soup, but is even better with a little kick. I added a ham hock and some creole seasonings, made extra sofrito and served it on top of the soup with homemade sour cream and Emeril's creole essence sprinkled over all.
So good!
06/28/2005 at 05:08pm
User: The Harris' from Daytona Beach, FL User Rating:
I skipped the whole process of using dry beans and used canned instead. Followed the rest of the recipe though. It was awesome-------Will make again!
Incomplete
06/11/2007 at 02:25pm
User: Anonymous User Rating:
I have no way to rate this because, like another reviewer, the beans never softened using this technique. We even left them overnight and it still didn't work. It smells great, and I'm sure it would taste great, but you either have to soak the beans overnight in water or used canned beans. Sadly, my batch is going down the sink.
Yumm
03/30/2005 at 06:57pm
User: Anonymous User Rating:
I liked this recipe, but it was really thick and I was expecting a "soup" and not something to ladle over rice. So I added a can of chicken stock, 8oz container of sour cream, tabasco sauce for more spice and salt. After I added these ingredients and let them simmer a bit, it was fantastic. I think the sour cream adds some richness.
The Best
03/28/2007 at 01:51pm
User: Anonymous User Rating:
This is the best black bean soup I have had outside of Miami. I make it all the time and it's always a hit.
Greatest Black Beans
02/15/2005 at 09:25am
User: Anonymous User Rating:
I made this recipe for a crowd and tripled it the first time I made it. Everyone raved about how great it was. I served it over yellow rice and garnished with the diced red onion and served balsamic vinegar on the side.
This was excellent
02/08/2006 at 11:56am
User: Anonymous User Rating:
I didnt follow the directions exactly. I did the first step (of simmering the beans for 45 minutes) in a pot on the stove. After adding the other ingrediets to the soup, I transferred it to a crock pot (set on low) and let it cook overnight. I also added salt and adobo to this. This soup was excellent. I will definitely make this again!
Error in recipe
01/29/2007 at 11:24am
User: Edward from Tallahassee, FL User Rating:
While I think this would make a great soup, the directions as written left me frustrated. I should have been suspicious when the recipe only called for simmering beans for 90 minutes total using dry beans. I have to believe the recipe was meant to have the beans soaked overnight for this reduced cooking time. I should have known better. I ended up having to cook beans for a number of hours after adding all the ingredients and never got to point where beans were tender before all liquid was gone. Added water repeatedly. May try again after soaking, but this was a frustrating experience.
Comes close
01/13/2006 at 09:56pm
User: Anonymous User Rating:
Comes close to black bean soup served up in Miami. Add some green olives and a bit of ham stock to increase authentic flavor.