Cuban Black Bean Soup
This Cuban Black Bean Soup is rich, hearty, and deeply comforting, made with dried black beans, a flavorful vegetable base, and a bright finish of vinegar or lime. It’s a simple, wholesome soup that fills the house with incredible aroma as it simmers and tastes even better the next day.
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.