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Cuban-Spiced Heirloom Bean Soup with Mint Crema

Heirloom beans come from seeds handed down through the generations without any genetic modification. They are available in farmers' markets, organic food stores and online specialty stores in eye-catching shapes, colors and amusing names.

Makes 6 (1-cup) servings.

Prep Time: 30 minutes

Cook Time: 3 hours 30 minutes

• Fiber Rich

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Cuban-Spiced Heirloom Bean Soup with Mint Crema (continued)

1 pound single variety or mixture of dried heirloom beans, such as Anasazi, Calypso, Black Valentine or Cannellini

2 tablespoons olive oil

1 1/2 cups finely chopped onion

1 1/2 cups finely chopped green bell pepper

1/2 pound chorizo sausage, crumbled or finely chopped

4 teaspoons McCormick® Gourmet Collection Oregano Leaves, Mexican

1 tablespoon McCormick® Gourmet Collection Cumin, Ground

1 teaspoon McCormick® Gourmet Collection Garlic Powder

2 McCormick® Gourmet Collection Bay Leaves, Turkish

4 cups Kitchen Basics® Original Chicken Stock

Mint Crema:

2 tablespoons white vinegar

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Cuban-Spiced Heirloom Bean Soup with Mint Crema (continued)

1/3 cup Mexican crema, crème fraîche or sour cream

1 tablespoon finely chopped fresh mint

1/2 cup cubed avocado

1/3 cup thinly sliced red onion

1. Bring 6 cups water to boil in large saucepan. Add beans; boil 2 minutes. Remove from heat. Let stand, covered, 1 hour. Drain beans, reserving 3 cups of the cooking liquid.

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Cuban-Spiced Heirloom Bean Soup with Mint Crema (continued)

2. Heat oil in 5-quart Dutch oven or saucepot on medium-high heat. Add onion, bell pepper and chorizo; cook and stir 7 minutes or until vegetables soften. Reduce heat to medium-low. Add oregano, cumin, garlic powder and bay leaves; cook and stir 1 minute or until fragrant.

3. Stir in chicken stock, drained beans and reserved 3 cups cooking liquid. Bring to boil. Reduce heat to medium-low; simmer, uncovered, 3 hours or until beans are tender and soup has thickened, stirring occasionally and skimming off any foam that rises to the surface. (If mixture gets too thick and beans are not covered by liquid, add water to cover.) Stir in vinegar. Season with salt, if desired.

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Cuban-Spiced Heirloom Bean Soup with Mint Crema (continued)

4. For the Mint Crema, mix Mexican crema and mint in small bowl. Refrigerate until ready to serve. To serve soup, ladle into serving bowls. Garnish with avocado, red onion and a drizzle of Mint Crema.

To prepare with Canned Beans: Omit Step 1 and prepare recipe as directed in Step 2. Add 3 cans (15 ounces each) black beans, drained and rinsed, 2 cups water and 1 1/2 cups Kitchen Basics® Original Chicken Stock. Bring to boil. Reduce heat to medium-low; simmer, uncovered, 1 hour or until soup has thickened, stirring occasionally. Stir in vinegar. Continue as directed above in Step 4.

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Cuban-Spiced Heirloom Bean Soup with Mint Crema (continued)

per serving

Calories: 494

Fat: 18 g

Carbohydrates: 57 g

Cholesterol: 59 mg

Sodium: 888 mg

Fiber: 19 g

Protein: 26 g

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