“Cook From Your Fridge” Cuban Black Bean Soup

Hannah Kullberg invented this quick soup using Better Bean’s Cuban Black Beans as an easy way to make a healthy dinner and use the vegetables (that may be near their end) in your fridge or pantry. This version contains a caramelized onion, sweet garnet yams, Swiss chard and a little maple syrup for a savory yet sweet bean soup.

Ingredients:

1 tablespoon olive oil
1 cup finely chopped onion
1 large clove garlic, minced
1 medium Sweet garnet yam, cubed
1 3/4 cups water or vegetable broth
1 14oz container Better Bean Cuban Black Beans
4 large Swiss chard leaves and stems, chopped
1 tablespoon maple syrup
Freshly ground salt and black pepper

Instructions:

In a medium saucepan, heat the oil over medium heat. Add the onions, sautée, stirring frequently, until brown, roughly 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the yam sautée until soft. Add the water or broth and Better Bean Cuban Black Beans, bring to a boil over medium-high heat. Add the chard, stir to combine, cover and simmer until the chard is tender, about 10 minutes more. Add maple syrup, salt and pepper to taste.

Serving Size:

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