Black bean soup
Black bean soup, from above
VegVeganCuba

Black bean soup

Cuban style black beans: sofrito, cumin, oregano and a splash of vinegar. Earthy, glossy and generous.

120 minTime
12 gProtein each
mildSpice
8hPlan ahead. Soak for 8 hours first; the 120 minutes come after.
Frijoles negros2 chapters · 1 min read

Make it your way

Grandma's wayDried black beans with sofrito, cumin, oregano and vinegar.
The original
240kcalsame
12 gproteinsame
9 gfibresame
120minutessame

Sopa de frijoles negros.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Black beans, dry1½ cups dried, soaked overnight
Water6 cups
Bay leaf (indian bay leaf)1
Olive oil2 tbsp
Onion1 large, chopped, plus extra to serve
Capsicum (green capsicum, green bell pepper)1 green capsicum, chopped
Garlic5 cloves
Cumin powder (ground cumin)1½ tsp
Dried oregano1 tsp
Vinegar1 tbsp
Sugar1 tsp
Salt1½ tsp
Coriander leaves (cilantro)to serve

Method

4 steps
  1. 1Simmer soaked beans with water and bay leaf for 80 to 90 minutes until very tender.
  2. 2Make the sofrito: cook onion and capsicum in oil 8 minutes, add garlic, cumin and oregano for 1 minute.
  3. 3Add the sofrito to the beans with vinegar, sugar and salt. Simmer 15 minutes.
  4. 4Mash or blend a cup of beans and stir back in to thicken.
Serve it like this

Serve in bowls topped with chopped raw onion, coriander and a drizzle of olive oil, with white rice on the side. Hot.

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Make it a meal

What goes with Black bean soup: a bread or rice, a side, something to drink and something sweet.

Bread or rice Moros y cristianos75 min
Bread or rice Methi thepla40 min
With a main Cuban sandwich25 min
On the side Yuca con mojo40 min
On the side Aloo gobi35 min
A little snack Tostones30 min
To drink Virgin strawberry daiquiri6 min
Something sweet Pastelitos de guayaba40 min
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