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Cuban Black Bean Soup
By Chef Katsuo Nagasawa

Cuban Black Bean Soup


1 1/2 pounds Black Beans
1 1/2 medium Onion chopped
1 Organic Carrots chopped
2 piece Organic Celery diced
3 cloves Organic Garlic diced
2 Heirloom Tomatoes (use Green Zebra Tomato) chopped
1/2 tablespoon Chile Powder
3 cups Chicken Stock
2 cups Organic Tomatoes chopped
1 tablespoon Lime Juice
1/2 sprig Thyme
1 teaspoon Cumin
1 cup Dry Sherry
1 tablespoon Olive Oil
1 cup Cream
Salt and Fresh Ground Black Pepper to taste
Pico de Gallo Seasoning


Soak black beans according to package instructions.

Sauté the garlic and veggies. Add the stock and black beans.

Simmer until the beans are soft. Add the cream, lime juice, thyme, sherry and olive oil.

Bring slowly to a boil. Add the tomatoes and cumin.

Serve with a sprinkle of Pico de Gallo.