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Cuban Black Bean Soup
This hearty Cuban black bean soup is a comforting bowl of tender legumes, savory ham, and warm spices. Dried black beans simmer slowly with beef broth, dark rum, and fresh vegetables until rich and deeply flavored. It is an excellent choice for a cozy weekend dinner or meal prep for the week ahead. Serve it warm with chopped hard-cooked eggs and extra onions for a satisfying finish.
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.
- 2Stir in the dried black beans, chopped ham, beef broth, water, dark rum, cumin, oregano, bell pepper, and tomato. Bring the mixture to a boil and let it cook for 2 minutes. Reduce the heat to low, cover the pot, and simmer for about 2 hours until the beans are completely tender. Serve warm, topped with chopped hard-cooked eggs and extra chopped onion if desired.