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–+ servings
hearty cuban bean soup

Cuban Black Bean Soup

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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Resting Time 10 minutes
Total Time 1 hour 55 minutes
Course Soup
Cuisine Cuban
Servings 6 servings

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

For best results, ensure the beans are adequately soaked overnight to reduce cooking time and enhance their texture. Adjust the seasonings to your taste, and remember that the flavors develop even more after the soup sits, so consider making it a day ahead. Additionally, you can blend a portion of the soup for a creamier texture if desired.
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