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Cuban Black Bean Soup
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Ingredients
- 2 cups black beans, rinsed and soaked overnight
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 bay leaf
- 4 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 2 tablespoons white vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh cilantro for garnish
- lime wedges for serving
Instructions
- Rinse the black beans under cold water and soak them overnight in a large bowl with enough water to cover them by a few inches.
- The next day, drain and rinse the beans again. In a large pot, heat the olive oil over medium heat.
- Add the chopped onion, green bell pepper, and garlic to the pot. Sauté until the vegetables are softened, about 5 minutes.
- Stir in the cumin, oregano, and bay leaf, and cook for an additional minute until fragrant.
- Add the soaked black beans to the pot along with the vegetable broth, diced tomatoes, and vinegar. Bring to a boil.
- Reduce the heat to low, cover the pot, and let the soup simmer for about 1.5 to 2 hours, or until the beans are tender. Stir occasionally.
- Once the beans are cooked, remove the bay leaf. Using a potato masher or an immersion blender, mash about half of the beans to thicken the soup.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped cilantro and lime wedges.
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