Sopa De Frijol Negro (Cuban Black Bean Soup)
Submitted by lamarden
Classic Cuban black bean soup simmered with smoked ham, green pepper, cumin, oregano, and a splash of dark rum. Topped with chopped hard-boiled egg and raw onion.
YIELD
8 servingsPREP
10 minCOOK
2 hrsREADY
2 hrsCuban black bean soup is one of those dishes that rewards patience. Two hours of slow simmering transforms dried beans into something deeply savory and soul-warming.
Smoked ham, green bell pepper, tomato, garlic, and onion build the aromatic base. Cumin and oregano add earthy warmth, and a quarter cup of dark rum goes into the pot for that distinctly Cuban character you can’t get any other way.
The beans cook in a mix of beef stock and water until they’re creamy and tender, thickening the broth naturally as some of them break down.
Serve each bowl topped with chopped hard-boiled egg and fresh raw onion for crunch and contrast.
Kitchen Tips
- Don’t skip the dark rum. It adds a smoky sweetness that rounds out the cumin and oregano beautifully. The alcohol cooks off during the long simmer.
- Use dried beans, not canned. The long cooking time lets the beans release their starch and thicken the soup naturally.
- Chop the hard-boiled egg and raw onion just before serving so they stay fresh and bright against the dark, rich soup.
Ingredients
Directions
Cook 1 cup onion and the garlic in oil in Dutch oven until tender.
Add remaining ingredients, except chopped egg and onions; heat to boiling.
Boil 2 minutes; reduce heat.
Cover and simmer until beans are tender, about 2 hours.
Serve with chopped eggs and onions.
Comments



