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I’ve tried other black bean soups in the past and nothing beats the depth of flavor that Cuban black beans give to black bean soup. So, today, I’m showing you how to make this easy black bean soup, Cuban-style!
Let's make it!
dried black beans ham hock olive oil red onion garlic bell peppers cuban, oregano, bay leaf salt + pepper red wine vinegar sugar
1
In a pot, add the beans and ham hock. Cover beans entirely with water. Simmer, covered, for 1.5-2 hrs, adding more water as needed, until tender.
2
Heat oil over medium heat in a skillet. Sauté the onion and peppers for 5 minutes until tender. Stir in the garlic, cumin, oregano, and sauté for 30 seconds. This is your sofrito!
3
Add the sofrito, vinegar, sugar, bay leaf, salt, and pepper to the black beans. Bring to a boil, turn down to LOW, simmer for 30-40 min until creamy and delicious.
Is the cooking process lengthy? Yes. Is it completely worth it? Also yes! A lot of the cooking is a pretty hands-off “low and slow” situation but the result will not disappoint.
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