Cuban Black Bean Soup Recipes

Total Time: 5 hours

Source: ww.thekitchn.com

Ingredients:

• 1 lb dried black beans
• 1 medium onion, finely chopped
• 1 green bell pepper, finely chopped
• 3 cloves garlic, minced
• 1-2 cup diced ham
• 1/2 cup olive oil
• 1/3 cup white vinegar
• 1-2 tsp salt
• 1-2 tsp black pepper
• sour cream (optional)
• rice (optional)

Steps:

1. Use a colander to rinse the beans, removing any rocks. Place the beans into a large stock pot and fill the pot with cold water (at least 1 inch above the beans). Soak the beans overnight.

 
2. The next day, drain the beans and refill the pot with clean cold water, about 1 inch above the beans.

 
3. Finely chop onion, bell pepper, and garlic.

 

 
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4. Add salt and pepper. Then add onions, garlic, and bell pepper.

 

 

 
5. Add olive oil and ham, stir to combine.

 

 
6. Bring to a boil over high heat. Scoop out white foam, then cover and reduce heat to low.

 
7. Simmer for 5 hours, stirring occassionally. Beans should be soft and the soup should be thick, not watery. You can use a potato masher to break down more of the beans for added thickness. NOTE: Check beans after 2 hours, adding a little more water if necessary.

 
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8. Add vinegar, stirring to combine. Simmer uncovered for an additional 15 minutes.

 
9. Serve with sour cream or over rice, if desired. Enjoy!