Picture a steaming bowl of Cuban Black Bean Soup, with its inviting aroma of cumin and oregano filling the air.
This comforting dish isn’t only easy to prepare but also a beloved favorite for its heartwarming flavors and simple ingredients.
As the beans simmer with vibrant vegetables and spices, they transform into a rich, satisfying soup.
Let’s bring this delightful, Cuban classic to life in your kitchen today!
Kitchen Tools Required
- 1 large pot
- 1 cutting board
- 1 knife
- 1 wooden spoon
- 1 measuring cup
- 1 ladle
Ingredients
- 2 cups dried black beans, rinsed and soaked overnight
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 6 cups water
- 1 bay leaf
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons red wine vinegar
- 1 tablespoon sugar
- 1/4 cup fresh cilantro, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking Cuban Black Bean Soup, follow this timeline:
- Preparation (Total: 15 minutes)
- 0:00 – 5:00: Gather all ingredients and equipment. Start by rinsing and draining the soaked black beans.
- 5:00 – 10:00: Chop the onion and green bell pepper.
- 10:00 – 13:00: Mince the garlic.
- 13:00 – 15:00: Measure out the remaining ingredients (olive oil, spices, vinegar, sugar, cilantro).
- Cooking (Total: 1 hour 40 minutes)
- 15:00 – 16:00: Heat the olive oil in a large pot over medium heat.
- 16:00 – 22:00: Sauté the chopped onion and bell pepper until softened.
- 22:00 – 23:00: Stir in the minced garlic and cook for an additional minute.
- 23:00 – 25:00: Drain the soaked beans and add to the pot.
- 25:00 – 30:00: Pour in the water and add the bay leaf, cumin, oregano, salt, and black pepper. Bring to a boil.
- 30:00 – 90:00: Reduce heat to low and simmer for 1 hour.
- 90:00 – 92:00: Remove the bay leaf and stir in red wine vinegar and sugar.
- 92:00 – 100:00: Taste and adjust seasoning if needed, then simmer for another 10 minutes.
- Resting (Total: 10 minutes)
- 100:00 – 110:00: Remove the pot from heat and let the soup rest for 10 minutes.
- Serving
- 110:00 – 112:00: Garnish with chopped fresh cilantro and serve.
Consider adding additional time for reading through the recipe before starting, and if you opt to blend a portion of the soup for a creamier texture, allocate extra time as needed.
Preparing the soup a day ahead can enhance its flavor.
Adjust the timing as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add the chopped onion and bell pepper, sauté until softened.
Stir in the minced garlic and cook for an additional minute.
Drain the soaked beans and add them to the pot.
Pour in the water and add the bay leaf, cumin, oregano, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low and simmer for 1 hour.
Remove the bay leaf and stir in the red wine vinegar and sugar.
Taste and adjust seasoning if needed, then simmer for another 10 minutes.
Remove the pot from heat and let the soup rest for 10 minutes.
Garnish with chopped fresh cilantro before serving.
Serving Tips
- Rice: Serve the soup over a bed of fluffy white or brown rice to absorb the rich flavors and add a comforting touch.
- Crusty Bread: Pair with slices of crusty bread or a warm baguette for dipping and to complement the soup’s hearty texture.
- Avocado Slices: Top with fresh avocado slices for a creamy contrast and to add a touch of healthy fats.
- Lime Wedges: Offer lime wedges on the side for guests to squeeze over their soup for a fresh, tangy kick.
- Sour Cream or Greek Yogurt: Add a dollop on top for a creamy finish and to balance the soup’s flavors.
Storage
To store Cuban Black Bean Soup, let it cool completely before refrigerating in an airtight container for up to 4 days.
For longer storage, freeze it for up to 3 months.
Freezing
To freeze Cuban Black Bean Soup, let it cool completely.
Then, pour into airtight containers. Leave space for expansion.
Label with the date. Freeze for up to three months.
Reheating
To reheat Cuban Black Bean Soup, gently warm it on the stove over low heat.
Stir occasionally.
Alternatively, use a microwave-safe bowl, covering loosely, and heat in 1-minute increments.
Final Thoughts
Cuban Black Bean Soup is a flavorful and satisfying dish that’s perfect for any occasion.
The combination of aromatic spices and fresh ingredients offers a delicious taste that’s both comforting and hearty.
By following the steps and tips provided, you can create a soup that captures the essence of Cuban cuisine.
Consider preparing this dish in advance to allow the flavors to meld together even more.
Enjoy your homemade Cuban Black Bean Soup with family and friends.
Frequently Asked Questions
Can I Use Canned Black Beans Instead of Dried Beans?
You can substitute canned black beans for dried. Use two 15-ounce cans, drained and rinsed. Reduce simmer time to 30 minutes since canned beans are already cooked. Adjust salt to taste, as canned beans may contain sodium.
What Can I Substitute for Red Wine Vinegar?
You can substitute red wine vinegar with an equal amount of apple cider vinegar or white wine vinegar. If you prefer a milder flavor, use half the amount of lemon juice instead. Adjust to taste preferences.
Is It Possible to Make This Soup in a Slow Cooker?
Yes, you can use a slow cooker. Combine all ingredients except cilantro. Cook on low for 6-8 hours or until beans are tender. Stir in cilantro before serving. Make sure beans are soaked overnight for best results.
How Can I Make This Soup Spicier?
To make it spicier, add 1-2 chopped jalapeños or 1/2 teaspoon cayenne pepper during step 2. Alternatively, include 1 teaspoon hot sauce in step 7. Adjust to taste, ensuring even distribution for consistent heat.
Can I Add Meat to This Soup for More Protein?
Yes, you can add meat for more protein. Consider adding 1 pound of cooked, diced ham or chorizo during the initial sauté step. Make certain the meat is thoroughly cooked and well-mixed for even protein distribution.
Cuban Black Bean Soup
Equipment
- 1 Large pot
- 1 Cutting board
- 1 Knife
- 1 Wooden spoon
- 1 measuring cup
- 1 Ladle
Ingredients
- 2 cups dried black beans rinsed and soaked overnight
- 1 tablespoon olive oil
- 1 large onion chopped
- 1 green bell pepper chopped
- 3 cloves garlic minced
- 6 cups water
- 1 bay leaf
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons red wine vinegar
- 1 tablespoon sugar
- 1/4 cup fresh cilantro chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and bell pepper, sauté until softened.
- Stir in the minced garlic and cook for an additional minute.
- Drain the soaked beans and add them to the pot.
- Pour in the water and add the bay leaf, cumin, oregano, salt, and black pepper.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 1 hour.
- Remove the bay leaf and stir in the red wine vinegar and sugar.
- Taste and adjust seasoning if needed, then simmer for another 10 minutes.
- Remove the pot from heat and let the soup rest for 10 minutes.
- Garnish with chopped fresh cilantro before serving.
Notes
