Description
This hearty and flavorful Cuban Black Bean Soup (Sopa de Frijol Negro) is a traditional Cuban dish featuring tender black beans simmered with aromatic vegetables, spices, and smoked ham hock for a rich, smoky depth. Perfectly seasoned with cumin, oregano, and red wine vinegar, this soup is creamy and delicious, ideal as a comforting main course or starter. Garnished with avocado, cilantro, sour cream, and lime wedges, it offers a delightful balance of textures and flavors.
Ingredients
Beans and Meat
- 1 lb dried black beans
- 1 smoked ham hock (omit to keep the soup vegetarian)
Sofrito and Seasonings
- 2 tablespoons olive oil (or more as needed)
- 1/2 cup diced onion
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 2 tablespoons red wine vinegar
- 2 teaspoons granulated sugar
- 1 bay leaf
- 1/2 teaspoon salt (or more to taste)
- 1/4 teaspoon black pepper (or more to taste)
Garnishes
- Sliced avocado
- Chopped cilantro
- Sour cream
- Lime wedges
Instructions
- Soak the Beans: Begin by soaking the dried black beans if desired; although not specified in detail, soaking can reduce cooking time and improve digestibility.
- Simmer Beans and Ham Hock: In a Dutch oven, combine the black beans and smoked ham hock. Cover with enough water to submerge the beans completely. Bring to a simmer, cover with a lid, and cook gently for 1.5 to 2 hours, or until the beans become tender. Add more water during cooking as needed to keep the beans submerged and prevent drying out.
- Prepare the Sofrito: While the beans cook, heat olive oil in a large skillet over medium-high heat. Add diced onion and both red and green bell peppers. Sauté for 1-2 minutes until softened. Add minced garlic and continue to sauté for an additional 30 seconds until fragrant.
- Season the Sofrito: Stir in ground cumin, dried oregano, red wine vinegar, granulated sugar, bay leaf, salt, and black pepper. Cook the mixture for about 3 minutes to allow the flavors to meld and develop.
- Add Sofrito to Beans and Simmer: Transfer the sofrito mixture into the Dutch oven with the simmering beans. Bring the soup back to a boil, then reduce the heat to low. Let the soup simmer for 30 to 40 minutes until it thickens and the beans are creamy. During this time, occasionally mash some of the beans with a wooden spoon to achieve a thicker, creamier texture.
- Remove Bay Leaf and Ham Hock: Take out the bay leaf and ham hock from the soup. If using the ham hock, shred any remaining meat and return it to the soup. Taste and adjust the seasoning as needed with additional salt or pepper.
- Optional Blending: For a smoother consistency, use an immersion blender outside of heat to blend the soup to your preferred texture.
- Serve: Ladle the soup into bowls and garnish with sliced avocado, chopped cilantro, a dollop of sour cream, and lime wedges. Enjoy your authentic Cuban Black Bean Soup!
Notes
- Omitting the smoked ham hock makes this soup vegetarian.
- Soaking the beans overnight can reduce cooking time and improve digestibility, but it is optional.
- Add water as needed during cooking to keep beans submerged and ensure even cooking.
- Mashing some beans during simmering creates a creamier texture without needing full blending.
- Adjust seasonings to taste especially salt and pepper.
- Use an immersion blender carefully to avoid burns; blend away from heat.
- Prep Time: 15 minutes (plus optional soaking overnight)
- Cook Time: 2 hours 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cuban
