📝 About This Recipe
Transport your kitchen to the heart of Old Havana with this rich, velvety black bean soup. This heirloom recipe relies on the 'holy trinity' of Cuban cooking—peppers, onions, and garlic—slow-simmered with earthy cumin and a touch of dry sherry for an unmistakable depth of flavor. Hearty enough to be a meal on its own, it perfectly balances smoky, savory, and slightly tangy notes for a truly soul-warming experience.
🥗 Ingredients
The Beans
- 1 pound Dried Black Beans (rinsed and picked over for stones)
- 8 cups Water (or low-sodium vegetable stock for more depth)
- 2 pieces Bay Leaves (dried)
- 1/2 piece Green Bell Pepper (left whole to simmer with the beans)
The Sofrito
- 1/4 cup Extra Virgin Olive Oil (Spanish oil preferred)
- 1 piece Large White Onion (finely diced)
- 1/2 piece Green Bell Pepper (finely diced)
- 6 pieces Garlic Cloves (minced)
- 2 teaspoons Ground Cumin
- 1 teaspoon Dried Oregano (preferably Mexican or Cuban variety)
- 1/2 teaspoon Smoked Paprika (pimentón dulce)
Seasoning & Finish
- 1 tablespoon Apple Cider Vinegar (to brighten the flavors)
- 2 tablespoons Dry Sherry (Vino de Jerez; optional but highly recommended)
- 1 teaspoon Granulated Sugar (to balance the acidity)
- 2 teaspoons Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Garnish
- 1/4 cup Red Onion (finely minced)
- 1/4 cup Fresh Cilantro (chopped)
- 1 dollop Sour Cream or Greek Yogurt (per bowl)
👨🍳 Instructions
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1
In a large heavy-bottomed Dutch oven, combine the rinsed black beans, 8 cups of water (or stock), the two bay leaves, and the half-piece of green pepper.
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2
Bring the pot to a rolling boil over high heat. Once boiling, reduce the heat to low, cover, and simmer gently for about 60-75 minutes until the beans are tender but not falling apart.
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3
While the beans are simmering, prepare the 'sofrito'. Heat the olive oil in a medium skillet over medium heat.
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4
Add the diced onion and the remaining diced green pepper to the skillet. Sauté for 8-10 minutes until the vegetables are soft and the onions are translucent.
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5
Stir in the minced garlic, cumin, oregano, and smoked paprika. Cook for just 1-2 minutes until fragrant, being careful not to burn the garlic.
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6
Once the beans in the large pot are tender, remove and discard the whole piece of green pepper and the bay leaves.
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7
Take about 1 cup of the cooked beans from the pot and add them to the skillet with the sofrito. Use the back of a wooden spoon to mash the beans into the vegetable mixture, creating a thick paste.
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8
Transfer the entire contents of the skillet (the sofrito and mashed bean mixture) into the large pot with the rest of the beans.
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9
Add the salt, black pepper, and sugar. Stir well to combine.
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10
Simmer the soup uncovered for another 20-30 minutes. This allows the flavors to meld and the liquid to thicken to a creamy consistency.
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11
For an even creamier texture, you can use an immersion blender to pulse the soup 2 or 3 times—just enough to thicken the base while leaving most beans whole.
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12
Stir in the apple cider vinegar and the dry sherry. Taste and adjust salt or pepper if necessary.
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13
Remove from heat and let the soup sit for 5-10 minutes before serving; it will continue to thicken as it cools slightly.
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14
Ladle into deep bowls and top with minced red onion, a sprinkle of cilantro, and a dollop of sour cream.
💡 Chef's Tips
Do not salt the beans at the beginning of cooking; doing so can make the skins tough. Wait until they are tender. For a shortcut, you can use four 15oz cans of black beans (rinsed), but reduce the liquid to 4 cups and simmer for only 30 minutes. The secret to the best Cuban beans is the 'mash'—mashing some of the beans into the sofrito is what creates that signature silky texture without using cream. This soup tastes even better the next day as the starches release and the spices deepen, so consider making it 24 hours in advance. If the soup becomes too thick, simply thin it out with a splash of water or broth when reheating.
🍽️ Serving Suggestions
Serve over a mound of fluffy long-grain white rice for a traditional 'Frijoles Negros' meal. Pair with warm, buttered Cuban bread or crusty French bread for dipping. Serve alongside 'Tostones' (fried green plantains) with a garlic mojo dipping sauce. A side of avocado slices drizzled with lime and olive oil perfectly cuts through the richness of the beans. Enjoy with a crisp Pilsner or a light-bodied lager to balance the earthy spices.