Cuban Black Bean Soup
Cuisine: Cuban
Author: Aaron Sanchez
Prep time: 20 mins
Cook time: 2 hours 15 mins
Total time: 2 hours 35 mins
  • 1 pound black beans
  • 1 bay leaf
  • 1 Tablespoon cumin
  • 1 Tablespoon oregano
  • 1 Italian frying pepper, halved
  • olive oil, for sauteing, plus 1/4 Cup olive oil
  • 1 white onion, large dice
  • 1 red pepper, large dice
  • 1 green pepper, large dice
  • 6 cloves garlic, chopped
  • 1 Tablespoon sugar
  • 1/8 Cup white vinegar
  • salt
  • 1/2 Cup finely chopped red onion, for garnish
  • 1/4 Cup finely chopped parsley, for garnish
  1. In a large stockpot, cover the beans with water, covering them by 2 inches. Add bay leaf, cumin, oregano, and Italian pepper. Bring to a low boil, then simmer until the beans are tender, about 45 minutes.
  2. After 45 minutes, remove the pepper and bay leaf.
  3. In a saute pan, cook the onions, red, and green peppers until translucent. Puree in a blender, this is the sofrito.
  4. In the same pan, saute the garlic. Add to the beans, along with the sofrito, 1/4-cup olive oil, sugar, and vinegar. Season with salt and continue to cook until very thick, about 45 minutes.
  5. Portion the soup into individual bowls.
  6. Garnish with red onion and parsley. Serve piping hot.
Serve bean soup and top with sour cream and lemon slice with cilantro if desired, or finely chopped red onion.

Adapted from Aaron Sanchez and FoodTV Network.
Recipe by Recipes at