Black Bean Soup with Rice

By carvalhohm2

Ingredients

• 2 tbsp. Extra Virgin Olive Oil
• 1 tsp. Ground Cumin
• 1 tsp. Minced Garlic
• 1 tsp. Oregano Leaf
• 1 packet Sazón GOYA® Natural and Complete
• 2 tbsp. GOYA® Golden Cooking Wine
• 2 cans (15.5 oz. each) Low-Sodium Black Beans, undrained
• 2 Bay Leaves
• 1 tsp. brown sugar
• 1 tsp. White Distilled Vinegar
• 1/2 tsp. GOYA® Adobo Light All-Purpose Seasoning with Pepper
• 1 cup CANILLA® Extra Long Grain Rice, cooked according to package
• Finely chopped white onions
• Fresh cilantro leaves

Details

Servings 6
Adapted from goya.com

Preparation

Step 1

1. Heat oil in medium saucepan over medium heat. Add cumin, garlic, oregano and sazon to pot. Cook until fragrant, about 30 seconds. Add wine; bring to a boil. Add 1 cup water, beans, bay leaves, brown sugar and vinegar to pot; bring bean mixture to a boil. Reduce to medium-low and simmer, uncovered, stirring occasionally, until mixture thickens and flavors come together, about 15 minutes.

2. Season soup with Adobo; discard bay leaf.

3. Divide soup evenly among serving dishes. Garnish with onions and cilantro, if desired. Serve with rice.