Cuban Black Bean Soup

Raven Higheagle


Warm and comforting Black Bean Soup is always a great choice on a cold winters day. Top soup with sherry if you'd like.

★★★★★ 2 votes
Serves 8
24 Hr 10 Min
2 Hr 45 Min
Stove Top


black beans, soaked overnight
bay leaves
1 1/2 c
spanish olive oil
4 large
red bell peppers, chopped
4 large
white onions, chopped
16 clove
garlic, chopped
4 Tbsp
mexican dried oregano
2 Tbsp
ground cumin
kosher salt
2 Tbsp
1/2 c
dry sherry
2 medium
red onion, finely diced
1 c
cilantro leaves
1 pt
mexican crema or sour cream

How to Make Cuban Black Bean Soup


  • 1Soak beans in water to cover by 3 inches for 8 hours or overnight. Overnight is best.
  • 2Drain and place in a large soup pot along with bay leaves and enough fresh water to cover beans by 2 or 3 inches.
  • 3Bring to a boil, reduce to a simmer, cover, and cook until beans are tender, about 2 hours
  • 4Meanwhile, make the sofrito: In a large skillet, heat olive oil over medium heat.
  • 5Add bell peppers and cook until softened, about 5 minutes.
  • 6Add onions and cook until tender, about 10 minutes.
  • 7Add garlic, oregano, cumin, and salt to taste, and cook 2 minutes.
  • 8Puree sofrito in a blender (in batches).
  • 9Add sofrito and sugar to pot with beans and simmer for 20 to 30 minutes.
  • 10Stir in sherry and season with salt to taste. Remove bay leaves.
  • 11Serve topped with red onion, cilantro, and a dollop of Mexican crema or sour cream.

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About Cuban Black Bean Soup