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Cuban Black Bean Soup

Serves 4

Serve with white rice for a heartier dish.


2 cups dried black beans

1 Tablespoon Kosher salt

1 bay leaf

1 clove garlic, sliced in half lengthwise

1 small onion

1 green pepper

1 Tablespoon olive oil

1 teaspoon paprika

1 teaspoons ground cumin

1 teaspoons dried oregano

Put the beans in dutch oven cover with enough water to have 2” of water above the beans. Bring to a boil and lower the heat to a simmer. Add the salt, bay leaf, garlic, and a splash of olive oil.

Cook for two hours, stirring occasionally and checking to see that the water hasn’t dried out.

In the meantime, seed and finely dice the bell pepper and onion. Alternatively, pulse both in a food processor. Sauté both in a frying pan sauce with 1 Tablespoon of olive oil. Add the paprika, cumin, and oregano. Cook until the onion and pepper have softened. After one hour of cooking add this mixture to the beans.

When the beans are soft and completely cooked scoop out 1/2 cup and puree it. Add the puree back into the beans.

Serve with rice if you would like. At my grandma’s we always drizzled olive oil on top, and if you wanted you could stir 1/2 teaspoon of sherry vinegar into your bowl before drizzling the oil.


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