Here’s a nice soup you can make and enjoy for dinner and leftovers for lunch. This is a cheap and easy hostel recipe for any traveler. Serve with rice for a more filling dinner.

2 tablespoons olive oil
3, 15 oz cans of black beans
1 Small red pepper, minced
3 cloves garlic, minced
1 onion, minced
1 teaspoon salt
3 cups water
Cilantro leaves (handful)
Lime juice (optional)
2 teaspoons cumin (optional)
Black pepper (optional)

Soup pot with cover
Kitchen knife
Can opener
Potato masher or slotted spoon for mashing beans

1) Heat pot over medium heat, add oil, then add onion and cumin, cook for 5 minutes.
2) Add bell pepper, garlic and salt reduce heat to medium-low. cook for 10 minutes until veggies are soft
3) Drain beans and then add to soup pot, increase heat and bring to a boil
4) Once boiling reduce heat to minimum seating and cover, simmer for 15 minutes
5) Mash beans with potato masher or spoon
6) Add lime juice and cilantro, let flavors blend for 2 minutes

-add jalapeno chile with the bell pepper to add some kick
-garnish with boiled egg on top to make extra cuban.


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