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


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.

About this Recipe