Cuban Black Bean Soup


Cuban Black Bean Soup

Unlike many black bean soups, this one is pepper-packed and leaves the beans intact for a more interesting texture. It’s equally delicious served on its own or over rice.


1 lb Black beans, dried
1 c Onion; chopped
1 T Margarine or butter
4 c Water
1 ea Bouillon cube, beef
12 oz Ham, cooked lean
2 ea Bay leaves
1/2 t Thyme, dried leaf
1/2 t Oregano, dried leaf
1/2 t Salt
1 ea Red pepper, dried whole
1 c Green pepper; chopped
1/3 c Dark rum (optional)
1 c Sour cream (optional)


Procedures: Sort and soak beans overnight; drain and discard soak water. In a
4-quart pot, saute onion in butter or marg until tender but not browned
. Add soaked beans, 4 cups water, bouillon cube, ham (cut into
4-6 chunks), bay leaves, thyme, oregano, salt & red pepper. Bring to
boil; reduce heat. Cover and simmer until beans are tender, 1 to
1-1/2 hour. Remove 1 c. beans from the stew, mash in a bowl with potato
masher or fork. Add mashed beans to stew; stir to thicken. Remove ham
and dice. Remove bay leaves and red pepper, if used and discard. Add
diced meat, green pepper and rum (if desired) to beans. Cover and
simmer 15 minutes. Serve beans over rice and top with sour cream if

Keywords: Cuban Black Bean Soup

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