Cuban Black Bean Soup

This Cuban Black Bean Soup is both extremely fragrant and flavorful. Garnish with chopped onions and cilantro for further flavor.

Cuban Black Bean Soup

1 lb. dried black beans
12 cups water
½ cup olive oil
3 onions, chopped
1 bell pepper, chopped
6 garlic cloves, minced
1 tsp thyme
½ tsp oregano
1 bay leaf
3 tsp sugar
4 tsp vinegar
salt and pepper to taste
pinch of cumin

  1. Soak the black beans overnight. Place the beans and 12 cups of fresh water in a large soup pot. Bring the water to a boil, then lower the heat, cover the pot, and cook the beans slowly for 1 hour, or until the beans are tender.
  2. In a separate pot, add the olive oil, onions, pepper, and garlic cloves. Sauté lightly for 2-3 minutes stirring frequently.
  3. Take out 1 cup of cooked beans from the large pot and purée them in a blender. Add the black bean purée to the sautéed vegetables and stir. Add the mashed beans and sautéed vegetable mixture to the large soup pot.
  4. Add the thyme, oregano, bay leaf, sugar, vinegar, salt, pepper, and cumin. Mix well. Cover the pot and simmer for 45-50 minutes.
  5. Turn off the heat and let the black bean soup stand for 10 minutes. Serve hot.

Yield: 6-8 servings

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