El Ebro Red Bean Soup. Cuban style. 15 oz. Pack of 6

El Ebro Red Bean Soup is the quieter cousin to the black bean can — frijoles colorados already seasoned Cuban-style, ready for the potaje treatment with chorizo, calabaza, and a hunk of ham bone if you have one.

Six 15 oz cans, vegetarian and vegan as-is, gluten-free. Heat through on the stovetop, dress it up with sofrito and pork, or open and eat. The seasoning base — cumin, garlic, bay, onion — is already there.

Common Uses: potaje de frijoles colorados thickened with calabaza and papa, red beans and rice for a quick lunch plate, base for a chorizo and ham stew, vegan red bean soup with a swirl of olive oil, weeknight side over white rice.

Cultural Context: Red beans don't get the spotlight that black beans do in Cuban cooking, but in many households potaje de frijoles colorados is the cold-weather Sunday dish — heavier, sweeter from the calabaza, eaten with crusty Cuban bread. The El Ebro can is what keeps that dish on the weeknight rotation when there's no time to build it from dried beans.

Pairs With: calabaza, chorizo, smoked ham, white rice, Cuban bread for dipping, a glass of red wine for the Sunday version.

Ships nationwide — a hidden-gem pantry staple for diaspora cooks who want the potaje without the four-hour pot.