📝 About This Recipe
Transport your kitchen to the heart of Havana with this soul-warming classic, a cornerstone of Cuban comfort food. This recipe achieves a velvety, rich texture and a deep umami profile through the slow-simmering of dry beans and a vibrant, aromatic 'sofrito'. It is a perfect balance of earthy legumes, sweet bell peppers, and a signature splash of vinegar that brightens every spoonful.
🥗 Ingredients
The Legumes
- 1 pound Dry Black Beans (rinsed and sorted for stones)
- 10 cups Water (filtered is best)
- 1 piece Green Bell Pepper (halved and deseeded; used for the initial boil)
- 3 pieces Bay Leaves (dried)
The Sofrito
- 1/4 cup Extra Virgin Olive Oil (Spanish olive oil preferred)
- 1 large Yellow Onion (finely diced)
- 1 large Green Bell Pepper (finely diced)
- 6-8 pieces Garlic Cloves (minced)
- 1 teaspoon Dried Oregano (Cuban oregano if available)
- 1.5 teaspoons Ground Cumin (toasted for extra flavor)
- 1/2 teaspoon Smoked Paprika (adds a subtle depth)
Seasoning & Finishing
- 2 tablespoons Dry Sherry or White Wine (optional but traditional)
- 1-2 tablespoons Red Wine Vinegar (added at the very end)
- 1 teaspoon Granulated Sugar (to balance the acidity)
- to taste Salt and Black Pepper (do not salt until beans are tender)
For Garnish
- 1/4 cup Red Onion (finely minced)
- 1/4 cup Fresh Cilantro (chopped)
- 1 drizzle Olive Oil (high quality finishing oil)
👨🍳 Instructions
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1
Place the dried black beans in a large bowl and cover with 3 inches of water. Soak overnight (8-12 hours). Drain and rinse the beans thoroughly before starting.
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2
In a large heavy-bottomed stockpot or Dutch oven, combine the soaked beans, 10 cups of fresh water, one halved green bell pepper, and the bay leaves.
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3
Bring the pot to a rolling boil over high heat. Once boiling, skim off any foam that rises to the surface with a slotted spoon.
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4
Reduce the heat to low, cover partially, and simmer gently for about 60 to 90 minutes. The beans are ready when they are tender and can be easily smashed against the side of the pot.
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5
While the beans are simmering, prepare the sofrito. Heat the 1/4 cup of olive oil in a large skillet over medium heat.
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6
Add the diced onion and the diced green pepper to the skillet. Sauté for 8-10 minutes until the vegetables are soft and the onions are translucent but not browned.
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7
Stir in the minced garlic, cumin, oregano, and smoked paprika. Cook for just 1-2 minutes until highly fragrant, being careful not to burn the garlic.
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8
Carefully ladle about 1 cup of the cooked beans (without too much liquid) into the skillet with the sofrito. Use a potato masher or the back of a large spoon to mash the beans directly into the aromatics to create a thick paste.
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9
Pour the entire contents of the skillet (the sofrito and mashed bean mixture) back into the main pot of beans. Stir well to incorporate.
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10
Remove and discard the halved green pepper and the bay leaves from the pot.
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11
Add the sugar and dry sherry (if using). Simmer the soup uncovered for another 20-30 minutes. This allows the flavors to marry and the liquid to thicken to a creamy consistency.
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12
Season with salt and black pepper to taste. Only add salt at this stage; salting too early can prevent the beans from softening properly.
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13
Just before serving, stir in the red wine vinegar. This 'acid hit' is the secret to authentic Cuban flavor, cutting through the richness of the beans.
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14
For an even creamier texture, you can take one more cup of soup, blend it in a blender, and stir it back in, though the traditional mashing method usually suffices.
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15
Ladle into warm bowls and garnish with minced red onions, fresh cilantro, and a final drizzle of extra virgin olive oil.
💡 Chef's Tips
For the best texture, never rush the soaking process; overnight is truly superior to the 'quick soak' method. If the soup becomes too thick, add a splash of vegetable broth or water to reach your desired consistency. Always use green bell peppers rather than red for the sofrito to maintain the traditional earthy flavor profile. Leftover soup tastes even better the next day as the flavors continue to develop in the fridge. If you want a smoky vegetarian version without meat, a tiny drop of liquid smoke can mimic the traditional addition of ham hocks.
🍽️ Serving Suggestions
Serve over a bed of fluffy long-grain white rice (Arroz Blanco) for a complete meal. Pair with a side of sweet fried plantains (Maduros) to contrast the savory soup. Accompany with a simple avocado and tomato salad dressed with lime and salt. Serve with a thick slice of toasted Cuban bread slathered in salted butter. A cold Cuban lager or a crisp Sauvignon Blanc pairs beautifully with these earthy flavors.