Cuban Black Bean Soup
My husband and I lived in South Florida for several years. We moved there shortly after we were married, and all three of our children were born in the Jupiter/West Palm Beach area.
This Arkansas girl had never tasted Cuban food before moving to South Florida, and it was love at first bite. The Cuban food in that area is incredible; authentic, savory, well-seasoned (but not spicy), and comforting.
My husband and I even took a culinary tour of Cuba many years ago, which only deepened that appreciation.
Of course, black beans are a cornerstone of Cuban cuisine.
I learned to make this Cuban black bean soup recipe from a friend whose family is originally from Cuba.
Interestingly, I made this recipe much less often when we lived in Florida because black bean dishes were so easy to find at restaurants.
Then we moved back to my hometown of Little Rock…and, well…there is a decided lack of Cuban food here, y’all.
So I started making Cuban black bean soup at home on the regular.
I know black beans aren’t typically thought of as a Southern dish, but it feels like they ought to be. We Southerners do love our beans.
Table of Contents
Cuban Black Bean Soup
This black bean soup smells amazing while simmering on the stove and is both delicious and wholesome.
Ingredients for Black Bean Soup
- 1 lb dried black beans, soaked overnight
- 6 – 8 cups Chicken or vegetable broth
- 1 bay leaf
- 1 small white onion, chopped
- 1–2 bell peppers, chopped (any color; my friend’s recipe used green, but I use whatever I have)
- 1–2 jalapeños (optional; not traditional, but I love the flavor—seeded for less heat)
- ¼ cup olive oil
- 2 tsp garlic, minced
- 2 tsp cumin
- 1 tsp oregano
- Salt and pepper, to taste
- 1 Tbsp vinegar or lime juice
Equipment Needed
Really all you need is a large pot!
Let’s Talk About Prepping (Brining!) the Beans
Did you know dried beans should be soaked in salty water? It’s true.
I spent years soaking beans overnight in plain water, but once I learned this trick, I never looked back.
Brining helps beans become tender on the outside, creamy on the inside, and can even help them cook more evenly.
How to Brine Your Beans
- Rinse the beans well and remove any stones or debris
- Place beans in a large pot and cover with water about 3 inches above the beans
- Add about 2 tablespoons kosher salt per pound of beans
- Soak overnight
- Drain and rinse before cooking
Quick Soaking Method
If you forget to soak your beans overnight, this method works well in a pinch.
- Rinse the beans and remove any debris
- Cover with water about 3 inches above the beans
- Add 2 tablespoons kosher salt per pound
- Bring to a boil
- Turn off heat, cover, and let soak for at least 1 hour
- Drain and rinse before cooking
How to Make Black Bean Soup
- Soak the beans using one of the methods above
- Drain, rinse, and return beans to the pot
- Cover with broth (or a mix of broth and water) about 3 inches above the beans
- Add the bay leaf
- Simmer, partially covered, for 1–2 hours, stirring occasionally and adding liquid as needed
The cooking time will vary depending on the age of your beans and how long they were soaked.
- When the beans begin to soften, sauté the onion, bell peppers, and jalapeños (if using) in olive oil until tender
- Add garlic, cumin, oregano, salt, and pepper, and cook for 1 more minute
- Stir the vegetable and spice mixture into the beans
- Continue simmering for 30–45 more minutes, or until beans are fully tender
- Remove from heat and stir in vinegar or lime juice.
- Taste and adjust salt as needed
- We like this soup broth with whole beans, however, if you like it a little thicker just mash some of the beans into the broth or use an immersion blender.
Serve as a soup or over rice.
Ideas for Toppings
- Tortilla chips or tortilla strips
- Avocado
- Sour cream
- Cilantro
- Lime wedges
- Pickled red onion
- Pico de gallo or fresh tomato salsa
- Jalapeños
- Cornbread
Cuban Black Bean Soup
Equipment
- 1 Large pot
Ingredients
- 1 lb dried black beans, soaked overnight and drained
- 6 – 8 cups chicken broth or vegetable broth (or a mix of broth and water)
- 1 bay leaf
- 1 small white onion, chopped
- 1 – 2 bell peppers, any color, chopped
- 2 jalapeños, seeded and chopped, optional
- 1/4 cup olive oil
- 2 tsp garlic, minced
- 2 tsp ground cumin
- 1 tsp dried oregano
- salt and pepper to taste
- 1 tbsp vinegar or lime juice
Instructions
- Soak the dried black beans overnight in salted water. Drain and rinse well
- Place beans in a large pot and cover with broth (or broth and water) by about 3 inches. Add bay leaf.
- Bring to a simmer, partially cover, and cook for 1–2 hours, or longer depending on the beans, stir occasionally until beans begin to soften, add more liquid as needed
- While beans are simmering and beginning to soften, heat olive oil in a skillet over medium heat. Add onion, bell peppers, and jalapeños (if using) and cook until tender.
- Add garlic, cumin, oregano, salt, and pepper. Cook for 1 minute more, until fragrant.
- Stir the vegetable mixture into the beans. Continue simmering for 30–45 minutes, or until beans are fully tender and the broth is flavorful.
- Remove bay leaf. Stir in vinegar or lime juice and adjust salt to taste.
- Serve hot as a soup or over rice.
Notes
- Brining the beans: Soaking beans in salted water helps them cook more evenly and improves texture. Use about 2 tablespoons kosher salt per pound of beans. Always drain and rinse before cooking.
- Quick soak option: Bring beans, water, and salt to a boil, turn off heat, cover, and let sit for 1 hour. Drain and rinse before cooking.
- Cooking time: The cooking time of black beans varies a lot depending on the age of the beans and the soak time. Cook until they are soft.
- Consistency: For a thicker soup, mash some of the beans or use an immersion blender to partially blend.
- Flavor tip: This soup tastes even better the next day.
- Serving ideas: Top with avocado, cilantro, sour cream, tortilla strips, lime wedges, serve with rice or a good crusty bread.