I find nothing quite as satisfying as a bowl of soup for a meal during the cold months of winter. Bean soups have always been some of my favorites dishes, and this Cuban black bean soup is no exception. Thick, creamy, smooth, and full of flavor, this easy to make soup requires few ingredients, just a bit of time. It is the perfect soup to make on a snowy, cold, in your pajamas all day kind of day, giving you the time to occasionally stir the simmering pot and to savor the aromas that fill the house. I hope you enjoy this simple recipe as much as I do, and don’t skip the secret ingredient, it is what brings the velvety smooth texture and deep flavor unlike any other recipe you have tried. Enjoy!
- 1 pound dried black beans soaked overnight
- 1 medium white onion diced
- 1 green bell pepper diced
- 4 cloves garlic thinly sliced
- 1 ham bone or smoked ham hock
- 1/2 cup olive oil
- 1 teaspoon Salt to taste go light smoked ham brings salt
- 2 teaspoons freshly ground black pepper
- 1/3 cup white vinegar
- Diced raw onion
- Diced red pepper
- Sour cream or Greek yogurt
- Avocado
- Fresh cilantro
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Place beans in a colander and rinse well. Remove any rocks, broken, or shriveled beans. Place the beans in a 4 to 5 quart pot with a lid and fill with water so the beans are covered by a couple of inches. Allow to soak overnight.
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When ready to prepare, drain the beans and refill the pot with fresh water so that they are covered by about one inch of water.
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Add everything except the vinegar.
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Bring to a boil and skim off any white foam if present. Cover and reduce to low and simmer for 4 to 5 hours stirring occasionally.
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Check the soup after a couple of hours to make sure there is enough liquid. Add water a cup at a time if needed.
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Simmer the covered soup until the beans start to break down and create a creamy smooth liquid that will coat the back of a spoon.
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To finish the soup, stir in the vinegar and simmer uncovered for another 15 to 20 minutes. Remove the ham bone from the soup and pull any remaining meat from the bone and add it back in to the pot.
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Top the soup with a dollop of sour cream, onion, pepper, and avocado and cilantro if desired.
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Serve with a side of cornbread and some fried pineapple or plantain.
This soup is finished with vinegar. While that may seem a bit strange, it is what gives the soup an extra velvety smooth, creamy texture, and adds a subtle depth to the flavor.
