My homemade version of classic Cuban black bean soup (sopa de frijol negro) is made with dried black beans, ham hock, Cuban sofrito, and spices. A comforting dinner soup that cooks “low and slow”, it’s creamy yet brothy, wonderfully savory, and easy to make at home following a few simple steps.
In a Dutch oven, add the black beans and ham hock. Add enough water to cover the beans entirely. Simmer, covered with the lid, for 1 1/2 hours to 2 hours or until the beans are tender.
Add more water as they cook so they don't dry out. Sometimes it may require more than 2 hours for the beans to soften so keep your eye on it and add water as needed.
Make The Cuban Black Bean Soup
In a large skillet, heat oil over medium-high heat. Add the onions and bell peppers and sauté for 1-2 minutes. Add in the minced garlic and sauté for 30 seconds.
Stir in ground cumin, dried oregano, vinegar, sugar, bay leaf, salt, and pepper. Sauté for another 3 minutes.
Add the sofrito to the Dutch oven. Bring to a boil then turn down the heat to LOW. Simmer for 30-40 minutes until the beans are creamy and delicious. While cooking, feel free to mash some of the beans with a wooden spoon.
Remove the bay leaf and ham hock from the pot. Make sure all the meat fell off the ham hock. You may have to shred it a bit with two forks. Taste and adjust seasonings.
If you're not a fan of texture, you can use an immersion blender (away from the heat) to blend the soup to your liking. Serve the black bean soup with your favorite garnishes. Enjoy!