Cuban Black Bean Soup
User Reviews
4.8
16 reviews
Excellent
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Prep Time
45 mins
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Cook Time
2 hrs 30 mins
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Total Time
3 hrs 15 mins
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Servings
4 to 6 servings
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Calories
682 kcal
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Course
Main Course
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Cuisine
Cuban
Cuban Black Bean Soup
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This Cuban black bean soup is made from scratch from dried black beans, peppers, onion, garlic, cumin, and vinegar. lt's cheap, simple, and vegetarian.
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Ingredients
For the beans
- 1 pound (2 cups) black beans picked over and rinsed, dried
- 3 quarts (12 cups) water cold
- 1 small (6 oz) yellow onion peeled
- 1 small (4 oz) green bell pepper cored and seeded
- 1 bay leaf
For the sofrito
- 1/4 cup extra-virgin olive oil plus more for serving
- 4 large garlic finely minced, cloves
- 1 small (6 oz) yellow onion peeled and minced
- 1 medium to large (8 oz) green bell pepper cored, seeded, and minced
- 10 Caribbean sweet peppers seeded and finely chopped, or 1 Cubanelle pepper, aka ajíes dulces
- 1 bay leaf
- 2 teaspoons cumin ground
- 2 teaspoons oregano dried
To finish the soup
- 1 tablespoon red wine vinegar
- 1 1/2 to 2 teaspoons salt or to taste
- 1/2 teaspoon black pepper or to taste, freshly ground
- 2 teaspoons granulated sugar
- 1 large red bell pepper fire-roasted, peeled, seeded, and finely chopped (optional)
Instructions
Cook the beans
- Place the beans, water, onion, green pepper, and bay leaf in a 6-quart heavy pot and bring to a boil over high heat. Lower the heat to medium and simmer until the beans are tender, 1 1/2 to 2 hours, adding more water if necessary as the beans cook. The soup should be brothy yet creamy. (Cooking beans is not an exact science so check the water often.)
- Discard the onion, pepper, and bay leaf and lower the heat to medium-low. Ladle about 1/3 cup beans into a bowl and mash them with the back of the ladle or a spoon into a coarse purée and set aside. Keep the soup at a simmer while you make the sofrito.
Make the sofrito
- Heat the oil in a heavy skillet over medium-high heat. Add the garlic and sauté until light golden, about 20 seconds. Add the onion, green pepper, Caribbean peppers, and bay leaf and sauté for 5 minutes, or until the vegetables are softened. Add the cumin and oregano and cook, stirring, for 1 minute. Stir in the reserved mashed black beans and cook for 1 minute. Remove from the heat.
Finish the soup
- Stir the bean-enriched sofrito into the pot of beans, then stir in the vinegar, salt, pepper, and sugar. Taste and correct the seasoning if necessary; the soup should be aromatic with sweet, tangy notes. Add the chopped roasted pepper, if using. Keep the pot over medium-low heat, cover partially, and simmer until creamy, 30 to 45 minutes.
- Remove the bay leaf and ladle the soup into bowls. If desired, plonk the bottle of olive oil on the table and invite everyone to drizzle some over the soup. (The soup tastes even better the day after it’s made. Let it cool and then cover and refrigerate. Reheat at a very gentle simmer. The soup can also be frozen for up to 3 months so you may want to double the recipe.) Originally published March 13, 2013.
Notes
- Cubans tend to serve this soup alongside or on top of white rice. A dollop of homemade Mexican or Central American crema or some chopped white onion and parsley or cilantro wouldn’t be a terrible addition.
Nutrition Information
Show Details
Serving
1portion
Calories
682kcal
(34%)
Carbohydrates
100g
(33%)
Protein
37g
(74%)
Fat
18g
(28%)
Saturated Fat
3g
(15%)
Monounsaturated Fat
11g
(55%)
Sodium
3535mg
(147%)
Fiber
26g
(104%)
Sugar
19g
(38%)
Nutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 682 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 682kcal | 34% |
| Carbohydrates | 100g | 33% |
| Protein | 37g | 74% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Monounsaturated Fat | 11g | 55% |
| Sodium | 3535mg | 147% |
| Fiber | 26g | 104% |
| Sugar | 19g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
16 reviews
Excellent
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