How to Make Cuban Black Bean Soup
If you like chili, then you will love this Cuban black bean soup recipe. It provides a nice change up to the standard bean bowl. What’s the secret? Cumin and plantain chips plus a little squeeze of lime, and you are on your way to taste buds dancing for dinner. This is a great recipe for a multi-day trip as all of the ingredients (even the red pepper) can last for multiple days on the trail. Check out the video below to see how to make it.
Watch Chef Corso Cook the Cuban Black Bean Soup
Just 4.5 oz per serving, this fast and easy soup will satisfy for any trip! Also vegan and vegetarian with a great amount of protein.
Backpacking Food Full Ingredient List
For those who enjoy spicy foods, this Cuban black bean recipe provides a nice variation from all the mundane classic bowl combinations out there.
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MONTyBOCA and Chef Corso serve the camping, backpacking, hiking, and outdoor communities looking to elevate their meals. The company is headquartered in Seattle, Washington, and recipes are trail-tested by the MONTyBOCA community all over the world. All recipes are fast, easy, mindful of pack weight and volume, require no pre-prep or dehydrating, and focus on real fresh ingredients rather than dry, salty, and expensive packaged options. Follow along on Instagram and on YouTube.
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