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This traditional Cuban black bean soup is a masterpiece of comfort food, relying on the deep, earthy flavor of dried black beans slowly simmered with savory ham. The addition of sofrito-style aromatics like onion, green pepper, and dried herbs creates a rich, aromatic broth that feels warm and inviting. A splash of dark rum adds a subtle sweetness and complexity that ties the flavors together beautifully. Perfect for chilly evenings or as a satisfying main course, this dish is both nutritious and deeply satisfying. Its a simple yet elegant way to enjoy the robust tastes of Caribbean cuisine at home.
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Cuban Black Bean Soup
Description
This traditional Cuban black bean soup is a masterpiece of comfort food, relying on the deep, earthy flavor of dried black beans slowly simmered with savory ham. The addition of sofrito-style aromatics like onion, green pepper, and dried herbs creates a rich, aromatic broth that feels warm and inviting. A splash of dark rum adds a subtle sweetness and complexity that ties the flavors together beautifully. Perfect for chilly evenings or as a satisfying main course, this dish is both nutritious and deeply satisfying. Its a simple yet elegant way to enjoy the robust tastes of Caribbean cuisine at home.Ingredients
Directions
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Sort through the dried black beans, removing any debris, then soak them in plenty of cold water overnight. Drain and rinse the beans thoroughly before cooking.
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In a large 4-quart pot, melt the margarine or butter over medium heat. Add the chopped onion and saut until soft and translucent, about 5 minutes, being careful not to brown it.
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Add the soaked black beans, 4 cups of water, the beef bouillon cube, ham chunks, bay leaves, dried thyme, oregano, salt, and the whole dried red pepper to the pot.
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Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 1 to 1.5 hours, or until the beans are tender but still hold their shape.
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Using a slotted spoon, remove about 1 cup of the cooked beans from the pot and place them in a separate bowl. Mash them thoroughly with a potato masher or fork.
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Return the mashed beans to the pot and stir well. This will help thicken the soup and give it a creamy texture.
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Remove the ham chunks from the pot and let them cool slightly. Dice the ham into bite-sized pieces.
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Remove and discard the bay leaves and the dried red pepper from the soup.
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Stir the diced ham, chopped green bell pepper, and dark rum (if using) into the soup.
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Cover the pot again and simmer for an additional 15 minutes to allow the flavors to meld together.
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Ladle the hot soup into bowls. Serve with a dollop of sour cream on top if desired, and enjoy with crusty bread or over rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1048.8kcal
- % Daily Value *
- Total Fat 31.9g50%
- Saturated Fat 12.8g64%
- Cholesterol 175.8mg59%
- Sodium 6443.4mg269%
- Total Carbohydrate 112.1g38%
- Dietary Fiber 38.7g155%
- Sugars 14.6g
- Protein 94.9g190%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
cuban, black beans, ham, bean soup, comfort food, slow cooker, caribbean, rum, thyme, oregano, bay leaf, onion, green pepper, hearty, stew, vegetarian option, dried beans, simmered, traditional, homestyle
