Hearty and wholesome, this soup is a favorite in my family for its incredible flavor. Delightful on its own, although the optional toppings add to the soup’s broad appeal.
For years I, like many cooks, rarely measured ingredients. We eat a lot of hearty soups, salads, and one-pot meals in our house, and this sort of cooking lends itself well to the “a-little-of-this-a-little-of-that” approach.
When I began sharing recipes through The Fountain Avenue Kitchen, however, I knew that I had to be precise. When preparing a new recipe, people appreciate exact measurements. A “dash,” a “glug,” or a “handful,” leaves a lot of room for interpretation.
Weights can be helpful as the size of a potato or chicken breast, for example, can vary greatly. And though the level of seasoning is largely a matter of personal preference, many like to see a specific amount of salt and pepper listed instead of “season to taste.”
Black bean soup is a dish that I have made often over the years, yet until recently I had no firm recipe. So while this should have been an easy recipe to make, photograph, and include in this column, I ended up making it three times!
First, my husband kindly went to the grocery store for me and returned with something other than the necessary smoked ham hock. I gave it a go as a stand-in for this key ingredient, but the flavor fell short. (Smoked ham hocks are available in the meat aisle of most grocery stores and, for locals, at Weaver’s at Central Market. Note: The Lancaster Wegmans has not been stocking them lately.)
The second time, I got the ham hock and adjusted the amount of liquid. As I finished simmering the soup in my usual way – on the stovetop – it occurred to me that many people might prefer to use a slow cooker for this recipe.
Knowing that this version may require less liquid to achieve the same consistency, I made the soup one more time. I did space out the batches and am happy to report that my family never tired of it!
To simplify the slow cooker preparation, I skipped the initial step of sautéing the vegetables. As it turned out, there was no perceptible loss of flavor with this helpful shortcut. I love it when easy and delicious go hand-in-hand.
Another timesaving tip I often employ is to chop the veggies – in this case the onion, celery, pepper, and garlic – ahead of time and store in a covered bowl or plastic bag in the fridge. The last time I made this soup, I wanted to start it in the morning before I left home, so I chopped the veggies the night before.
I also covered the beans with water and soaked them overnight. In the morning, two minutes was all it took to throw everything into the slow cooker, turn it on, and head out the door. Those who don’t want to wait for the overnight soak may follow the quick-soak option.
Although the soup is plenty tasty as is, toppings bring it to a higher level. They add to the flavor, texture, visual appeal, and fill factor. Toppings also allow individual diners to personalize their soup to taste.
My younger son, for example, who will tell you he would not choose a bean-centric meal for dinner, loves this soup. Doctoring his bowl up as he likes is fun. It also gives him a say in the meal, which so many of us appreciate.
My family’s favorite way to enjoy this soup is with a scoop of cooked rice on top, some chopped avocado, a dollop of a speedy lime crema, and a sprinkle of red pepper flakes. I’ve included the lime crema in the recipe notes.
I’d love to know if you try this recipe. Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated.
Cuban Black Bean Soup
Ingredients
- 1 pound dried black beans (not canned)
- 1 ham hock (this is a meaty bone that has been smoked and adds exceptional flavor to the broth)
- 2 medium onions, diced (no bigger than 8 ounces each; I often use one red, one yellow onion, but use what you have on hand)
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 red bell pepper, seeded and diced into small pieces
- 3 tablespoons (50g) tomato paste
- 6 or 7 cups water, according to cooking method selected below
- ¼ cup (60ml) dry sherry (the kind you could drink, not cooking sherry; see notes)
- Kosher salt and freshly ground pepper (I use approximately 1½ teaspoons salt and ½ teaspoon pepper)
- Optional for serving: cooked rice, lime crema (see recipe notes), corn bread, chopped cilantro, diced peppers (sweet or hot), sliced scallions, Greek yogurt or sour cream, chopped hard-boiled eggs, lemon or lime wedges, hot sauce or red pepper flakes
Instructions
- Soak the black beans. There are two good options: First, you may place the beans in a bowl and add water to cover by at least two inches. Cover and let stand overnight or up to 24 hours, refrigerating if the kitchen is very warm. Rinse and drain well before cooking. Alternatively, for a quick soak, place the beans in a pot and cover with water by about two inches. Bring the water to a boil and then remove from the heat. Cover the pot and let rest for 1 hour. Drain and rinse before cooking.
- For slow cooker method: Place the onions, celery, pepper, garlic, drained beans, ham hock, tomato paste, and 6 cups of water in the slow cooker. Do not add the sherry, salt, or pepper at this point. Cover and cook on low heat for 7-8 hours or until the beans are tender. (Check early, as slow cookers vary.) You may instead cook on high heat for approximately half the time.
- For a stovetop version: Heat 2 tablespoons olive oil in a large stockpot over medium heat. Sauté the onions, celery, and pepper until tender, about 5-7 minutes, adding the garlic and tomato paste in the last 30-60 seconds. Add 7 cups water, the drained beans, and ham hock, and bring to a boil. Immediately reduce the heat to maintain a gentle simmer, partially covered, until the beans are tender, about 1½ to 2 hours.
- For both versions: When the beans are tender, remove the ham hock to a plate, and allow to cool for a few minutes. In the meantime, if a smooth base is desired, purée the bean mixture (you don't want to blend the ham) in a blender or with a handheld immersion blender. Alternatively, you may leave the soup chunky, or purée a cup or two of the soup. I use an immersion blender to partially purée.
- Add the remaining ingredients: Discard the ham bone and any fat, and dice or shred the meat. Return the meat to the slow cooker or pot along with the salt, pepper, and sherry. Cook for a few more minutes to heat through. At this point, if you prefer the soup to be thicker, you may simmer a few more minutes with the lid off. If you'd like to thin the soup, you may add a little water (or chicken or vegetable broth if you have some on hand). The soup will thicken slightly as it sits.
- Serve with rice and/or toppings of choice.
Notes
- While I seldom use sherry, there are a few recipes to which it adds exceptional flavor. Sherry will keep for years, so there is no need to worry about spoilage if you purchase a bottle and use it infrequently. If not sure of the flavor, start with 3 tablespoons.
- A tube of tomato paste is perfect for recipes requiring a small quantity. If using a can, freeze the remaining paste in 1 tablespoon “globs” or in an ice cube tray for future, pre-measured use. (See photo in post for another easy freezing option.)
- Sometimes, I use a seeded and minced jalapeño pepper instead of, or in addition to, the red bell pepper.
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