Cuban Black Bean Soup
User Reviews
4.9
Cuban Black Bean Soup
Description
This Cuban Black Bean Soup recipe starts with soaking dried black beans to achieve tenderness. Aromatics including red onion, green bell pepper, and garlic are sautéed with kosher salt and spices such as cumin, coriander, oregano, and red pepper flakes. Bay leaves enhance the earthy profile as the beans and water simmer gently for about two hours until soft.
After cooking, bay leaves are discarded and an immersion blender purees the beans to create a thicker and smooth consistency. The resulting soup balances creaminess, savory spices, and subtle heat from red pepper flakes. The fresh garnishes—sliced avocado, sour cream, lime wedges, and cilantro leaves—add creamy, tangy, and herbaceous accents that complement the robust black bean base.
Alternative cooking methods like using canned beans or instant pot are addressed with adjusted timings. Substitutions for bell peppers and onions allow flexibility. This hearty soup is a filling dish that can be served as a warm starter or main course, benefiting from the slow melding of spices and fully softened beans.
Ingredients
Cuban Black Bean Soup:
- 1 tablespoon olive oil
- 1 red onion peeled and roughly chopped (a tablespoon reserved for garnish)
- 1 green bell pepper roughly chopped
- 6 garlic peeled, cloves
- 2 teaspoons kosher salt plus more to taste
- 2 teaspoons cumin ground
- 2 teaspoons ground coriander
- 1 teaspoon dried oregano Mexican or Italian variety
- 1/2 teaspoon red pepper flakes crushed
- 2 bay leaves dried or fresh
- 1 pound black beans that have been soaked in water for at least 4 hours, dried
- 4 1/2 cups water
For Garnish:
- 1 avocado pitted and sliced
- 1/4 cup sour cream
- cilantro leaves
- 1 lime quartered
Instructions
To Soak the Beans:
- Pour the black beans into a large bowl. Cover with filtered water. I like to add about three times the amount of water than the beans. This will allow space for them to expand. Let them soak for at least 4 hours. I like to do this overnight for optimal softness. Drain the beans and then proceed with the recipe.
To Make the Cuban Black Bean Soup on the Stove:
- In a medium to large pot, set over medium heat, add the olive oil. Add the onion, bell pepper, garlic, salt, ground cumin, coriander, oregano and crushed red pepper. Cook until softened and fragrant, about 5 minutes.
- Add the bay leaves, black beans and water. Stir until combined. Bring to a simmer and bring the heat down to medium low. Cook for about 2 hours, until the beans are tender.
- Remove the leaves of bay leaves and discard. Using an immersion blender, blend the black beans until they’re smooth and cohesive. This will thicken the soup quite a bit, going from kinda watery to a good soup consistency.
- Divide amongst bowls and garnish with avocado, a dollop of sour cream, some of the reserved red onion and cilantro leaves.
To Make the Instant Pot Cuban Black Bean Soup:
- Turn your Instant Pot to the "medium sauté function." Add the olive oil and when warm, add the red onion, bell pepper, garlic cloves, salt, ground cumin, coriander, oregano and crushed red pepper. Cook until softened and fragrant, about 5 minutes.
- Add the bay leaves, black beans and water. Stir until combined. Place the lid to the Instant Pot on and press “cancel." Then, turn the Instant Pot to “pressure cook” and set the timer to 40 minutes. Make sure the pressure knob is on “seal.”
- When the Instant Pot comes to pressure the timer will begin. When the timer goes off, do not do a quick-release. Allow the machine to do a natural-release which will continue cooking the beans further.
- When the natural release is done, you’re welcome to remove the lid, making sure you do it pointing away from yourself. Remove the leaves of bay leaves and discard. Using an immersion blender, blend the black beans until they’re smooth and cohesive. This will thicken the soup quite a bit, going from kinda watery to a good soup consistency.
- Alternatively, you can transfer this to a blender in batches.
- Alternatively, you can transfer this to a blender in batches. Divide amongst bowls and garnish with avocado, a dollop of sour cream, some of the reserved red onion and cilantro leaves.
- Soup lasts up to 1 week when stored in an air-tight container in the fridge.
Notes
- Soak black beans in water for at least 4 hours or overnight to ensure even cooking and easier blending.
- Canned black beans may be used by reducing cooking time to half; drain and rinse before adding to the pot.
- Red onion can be swapped with yellow or white onion based on availability without altering flavor significantly.
- Bell pepper color is flexible; red, green, or yellow peppers can be used interchangeably.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 240kcal | 12% |
| Carbohydrates | 20g | 7% |
| Protein | 10g | 20% |
| Fat | 5g | 8% |
| Cholesterol | 20mg | 7% |
| Sodium | 24mg | 1% |
| Potassium | 4mg | 0% |
| Fiber | 10g | 40% |
| Sugar | 3g | 6% |
| Vitamin A | 100IU | 2% |
| Vitamin C | 1.7mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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