Cuban black bean soup
Thick, smoky-tasting black beans cooked with a sofrito of pepper, onion and garlic, cumin and oregano, with a splash of vinegar at the end.
- 145 min15 prep · 130 cook
- EasyDifficulty
- 360 kcalper serving
Ingredients
- Dried black beans, soaked overnight450 g
- Water2 l
- Bay leaves2
- Green peppers2
- Onion1
- garlic5 cloves
- Olive oil4 tbsp
- Ground cumin1 tsp
- Dried oregano1 tsp
- Sugar1 tsp
- Red wine vinegar1 tbsp
- Finely chopped raw onion3 tbsp
- Saltto taste
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Steps
- 1
Drain the beans and cook them in the water with the bay leaves and one pepper, halved, until very soft.
- 2
Make a sofrito: fry the chopped onion, the other pepper and the garlic in the oil until soft, then add the cumin and oregano.
- 3
Remove the cooked pepper and bay leaves. Stir the sofrito into the beans with the sugar and salt.
- 4
Mash a ladle of beans against the side of the pot and simmer until the soup is thick.
- 5
Stir in the vinegar, taste and serve topped with raw onion, with white rice on the side.
Tips and questions
- Can I use canned black beans?
- Yes, use 3 cans with their liquid plus a little water, and simmer with the sofrito for 20–25 minutes.
- Why add vinegar and sugar?
- They balance the earthy beans and brighten the flavour; it’s the classic Cuban touch.
- How long does it keep?
- Up to 5 days in the fridge or 3 months in the freezer. It thickens as it sits, so add water when reheating.
Enjoy your meal!
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