Sopa De Frijol Negro (Cuban Black Bean Soup)

Cuban 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.