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Cuban Black Bean Soup
Dried black beans soak up beef broth, water, and a quarter cup of dark rum as they simmer for about two and a half hours with chopped ham, garlic, and onion. Ground cumin and dried oregano go in early to infuse the broth, while diced green bell pepper and fresh tomato add near the end for texture. The finished soup is thick and smoky with an earthy, herb-forward base. Serves 8 and gains depth when reheated the next day.
Equipment
- Dutch oven
- Stovetop
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion, chopped (1 cup)
- 3 cloves garlic, finely chopped
- 1 bag (16 oz) dried black beans, sorted, rinsed (2 cups)
- 1 cup finely chopped cooked ham
- 3 cups beef broth (for homemade broth, see page 530 )
- 3 cups water
- ¼ cup dark rum or apple cider
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons dried oregano leaves
- 1 medium green bell pepper, chopped (1 cup)
- 1 large tomato, chopped (1 cup)
Instructions
- 1Heat the vegetable oil in a 4-quart Dutch oven over medium heat. Add the chopped onion and garlic, cooking for 4 to 6 minutes while stirring occasionally until the onion softens. Keep a close eye on the garlic so it doesn't burn and turn bitter.
- 2Stir in the dried black beans, chopped ham, beef broth, water, dark rum, cumin, oregano, bell pepper, and tomato.
- 3Bring the mixture to a boil and let it cook for 2 minutes.
- 4Reduce the heat to low, cover the pot, and simmer for about 2 hours until the beans are completely tender.
Notes
- Garnish: Top individual bowls with chopped hard-cooked eggs and extra diced white onions right before serving.
- Make ahead: This soup thickens and develops deeper flavor as it sits. Store it in an airtight container in the fridge for up to 4 days.
- Swap: If you don't have dark rum, apple cider works beautifully to add a touch of sweetness and acidity.