Go Back
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.

Cuban Black Bean Soup

Hearty yet healthy, this soup is a favorite in my family for its incredible flavor. I also love it for the ease of preparation as well as the leftovers, which improve with age. If the soup is finished cooking before dinner, I allow it sit at room temperature for up to two hours so the flavors meld and the soup thickens slightly. Then I turn the slow cooker or stove back on to reheat when we're ready to eat. Although the soup is delightful without a single garnish, it lends itself well to a smorgasbord of toppings if you wish. The bevy of options makes this a fun, casual meal when entertaining. Rice or a side of cornbread pairs quite well too.
Yield: approximately 8 servings (2+ quarts)
Print Recipe Pin Recipe Save Recipe

Ingredients
 

  • 1 pound dried black beans (not canned; see step one for soaking options)
  • 1 ham hock (This is a meaty bone that has been smoked and adds exceptional flavor to the broth; sometimes called a ham shank. Just make sure it's smoked.)
  • 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
  • 3 tablespoons (50g) tomato paste
  • 1½ quarts (6 cups) chicken broth
  • ¼ cup (60ml) dry sherry (the kind you could drink, not cooking sherry; see notes)
  • Kosher salt and freshly ground pepper (I use approximately 1 teaspoon 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

  1. 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. Rinse and drain well before cooking.
  2. For slow cooker method: Place the onions, celery, pepper, garlic, drained beans, ham hock, tomato paste, and broth in the slow cooker. Do not add the sherry, salt, or pepper at this point. (Flavor boost tip: If your slow cooker has a sauté option – or you could do this in a skillet and transfer – start with the sauté step in the stovetop method below.) 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.
  3. For a stovetop version: Heat 2 tablespoons olive oil in a large stockpot over medium heat. Sauté the onions until they begin to turn golden, about 5-7 minutes, and then add the celery and pepper and cook for 2-3 minutes more. Add the garlic and tomato paste and sauté for another minute or so. Add the broth, 1 cup water (Note: the water is not needed in the slow cooker method because no evaporation occurs), the drained beans, and ham hock, and bring to a boil. Immediately reduce the heat to maintain a gentle simmer, covered about ¾ of the way, until the beans are tender, about 1½ to 2 hours.
  4. 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.
  5. 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 salt to taste (this will vary according to broth used and personal preference), 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 broth if you have more on hand). The soup will thicken slightly as it sits.
  6. Serve with rice and/or toppings of choice.
  7. Storage: Leftovers will keep in the refrigerator for up to 5 days and freeze well.

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.
For the lime crema: In a small bowl, combine ½ cup sour cream or full fat Greek yogurt, 2 teaspoons lime juice, ¼ teaspoon salt, and a few turns of the pepper mill. Add a dollop to individual servings of soup, if desired, and swirl in. If inclined, you can grate some of the lime zest into the crema as well. For a thinner crema, you can also stir in a couple teaspoons of water.  
Tried this recipe?Click here to rate and comment.