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
  • 4
    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


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

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