Cuban Black Bean Soup

This soup simmers for more than a few hours on the stovetop, yet requires little effort. It’s a simple recipe. Soak the beans overnight, drain them the next day, and cook them. Sauté the onion, pepper, and garlic, add the beans, salt, cumin, and stock and cook. Finish with a few swigs of apple cider vinegar, which will brighten the soup and give it depth, and garnish with scallions and cilantro, and you’ll have a hearty, tasty lunch or dinner. 

Cuban Black Bean Soup
Serves 8
These black beans cook over a long period of time and yield a rich, savory, delicious soup.
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Prep Time
12 hr
Cook Time
4 hr
Total Time
16 hr
Prep Time
12 hr
Cook Time
4 hr
Total Time
16 hr
Ingredients
  1. 1 pound dried black beans
  2. 1 medium white onion, finely chopped
  3. 1 large poblano pepper, finely chopped
  4. 1 small jalapeño, seeded, diced
  5. 1 teaspoon ground cumin
  6. 3 cloves garlic, minced
  7. 2 bay leaves
  8. ½ cup olive oil
  9. Sea salt and freshly-ground black pepper
  10. 32 fl. oz low sodium vegetable broth
  11. ⅓ cup apple cider vinegar
  12. 1 bunch of fresh cilantro, chopped
Instructions
  1. The night before cooking the soup, place beans in a colander and wash them with cold running water. Pick out any rocks or beans that are broken or shriveled. Put the beans in a large pot with a lid and cover with enough cold water so that it comes to one inch over the top of the beans. Soak overnight.
  2. The next day, drain the water out of the pot and rinse the beans. In the pot, over medium high heat, add the olive oil. Stir in the chopped onion, peppers, and garlic, and cook until the onions are softened. About 5 minutes. Add black beans, ground cumin, 2 teaspoons salt and a generous quantity of black pepper, and stir. Add the vegetable broth.
  3. Bring to a boil over high heat. Skim off any white foam, then reduce the heat to low and cover. Simmer for 4 to 5 hours, until the beans are very soft and the soup is creamy, not watery. Check after 2 hours. If the beans seem dry or stewy, add another cup of water. The final consistency should be velvety and thick, and the soup should coat the back of a spoon. (The beans will soften in the first two hours. The goal is to continue cooking the soup until some of the beans break down and create the smooth, thick soup base.)
  4. When the soup is nearly finished, stir in the vinegar and cilantro, and simmer for an additional 15 minutes, uncovered. Remove bay leaves before serving. Season to taste with salt and pepper.
  5. Serve warm with diced scallions and fresh cilantro.
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