📝 About This Recipe
This soul-warming soup is a deep, velvety tribute to the traditional flavors of the Caribbean, where humble legumes are transformed into a luxurious masterpiece through patient, slow-cooking. Dried black beans are simmered until tender and infused with a rich 'sofrito' of bell peppers, onions, and garlic, heightened by the warmth of toasted cumin and smoked paprika. It is an earthy, protein-packed dish that tastes even better the next day as the flavors continue to marry and deepen.
🥗 Ingredients
The Bean Base
- 1 lb Dried black beans (rinsed and soaked overnight)
- 8 cups Water or vegetable broth (plus more if needed)
- 2 pieces Bay leaves (whole)
- 1 piece Smoked ham hock (optional, for a smoky meaty depth)
The Aromatics (Sofrito)
- 3 tablespoons Extra virgin olive oil
- 1 large Yellow onion (finely diced)
- 1 large Green bell pepper (finely diced)
- 6 pieces Garlic cloves (minced)
- 2 teaspoons Ground cumin (toasted)
- 1 teaspoon Dried oregano (preferably Mexican oregano)
- 1 teaspoon Smoked paprika (Pimentón de la Vera)
The Finishers
- 2 tablespoons Red wine vinegar (adds essential acidity)
- 1/4 cup Dry Sherry (optional, for sophisticated depth)
- to taste Kosher salt and black pepper
For Garnish
- 1/2 cup Sour cream or Greek yogurt
- 1/4 cup Fresh cilantro (roughly chopped)
- 1/4 cup Red onion (finely minced)
- 1 piece Lime wedges (cut into 6 wedges)
- 1 piece Avocado (diced)
👨🍳 Instructions
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1
Drain and rinse the black beans that have been soaking overnight. Place them in a large, heavy-bottomed Dutch oven or stockpot.
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2
Add 8 cups of water (or broth), the bay leaves, and the ham hock (if using). Bring the mixture to a rolling boil over high heat.
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3
Once boiling, reduce the heat to low, cover partially, and let the beans simmer gently. Cook for about 60-90 minutes, or until the beans are tender but not falling apart.
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4
While the beans simmer, prepare the sofrito. Heat the olive oil in a medium skillet over medium heat.
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5
Add the diced onion and green bell pepper to the skillet. Sauté for 8-10 minutes until the vegetables are soft and the onions are translucent.
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6
Stir in the minced garlic, cumin, oregano, and smoked paprika. Cook for another 1-2 minutes until the spices are fragrant, being careful not to burn the garlic.
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7
Deglaze the skillet with the dry sherry (if using), scraping up any browned bits from the bottom. Pour this entire aromatic mixture into the pot with the simmering beans.
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8
Continue to simmer the soup, uncovered, for another 30-45 minutes. This allows the flavors to meld and the liquid to reduce slightly.
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9
For a creamier texture, take a potato masher or a wooden spoon and crush about 1 cup of the beans against the side of the pot. Stir them back in to thicken the broth naturally.
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10
Remove the ham hock and bay leaves. Stir in the red wine vinegar, salt, and black pepper. Taste and adjust seasoning—the vinegar is key to brightening the earthy beans.
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11
Ladle the hot soup into deep bowls. Garnish with a dollop of sour cream, a sprinkle of red onion, fresh cilantro, and diced avocado.
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12
Serve immediately with a lime wedge on the side for squeezing over the top.
💡 Chef's Tips
Do not add salt to the beans until they are fully tender; salting too early can toughen the skins and prevent them from softening properly. Using dried beans instead of canned is essential for the best texture and a rich, starchy broth that canned beans cannot replicate. If the soup becomes too thick during the slow simmer, simply add a splash of water or broth to reach your desired consistency. For a vegetarian version, omit the ham hock and use vegetable broth; a dash of liquid smoke can provide that missing campfire depth. This soup freezes beautifully—make a double batch and store in airtight containers for up to 3 months.
🍽️ Serving Suggestions
Serve alongside a bowl of fluffy long-grain white rice for a complete 'Moros y Cristianos' style meal. Pair with warm, buttery Cuban bread or thick slices of toasted sourdough for dipping. Serve with a side of sweet fried plantains (maduros) to balance the smoky, savory notes of the soup. Drinks: A crisp, cold pilsner or a light-bodied Mexican lager cuts through the richness perfectly. For wine lovers, a chilled glass of Albariño or a dry Rosé provides a refreshing contrast to the spices.