1/1 Photo of Cuban Black Bean Soup
3 hrs 30 mins
Chef Douglas Rodriguez of DeLaCosta restaurant in Chicago was born in America, but this recipe is inspired by his mother's black bean soup, which offered robust flavor for people who didn't have money to spend on meat for stock. Here we use both fresh and dried oregano because each imparts a different flavor to the final dish. The ham is listed in the ingredients but since I have always made my black bean without "meat" I made it that way again. This was in Cooking Light, 01/01/2008! Just another take on black beans that I think are great!! Cuban cooking reflects the influence of Spain and Africa as well as other Caribbean countries. Spicy heat is not as pronounced in Cuban cuisine as in other Latin fare.
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- 2 bay leaves
- 1 lb dried black beans
- 12 1/2 cups water, divided
- 1 tablespoon canola oil
- 3 1/2 cups chopped green bell peppers (about 3 medium)
- 2 1/2 cups coarsely chopped onions
- 1/3 cup chopped shallot (about 2 small)
- 1 tablespoon ground cumin
- 2 tablespoons dried oregano
- 2 tablespoons chopped fresh oregano
- 1 1/2 tablespoons sugar
- 2 teaspoons kosher salt
- 2 cups diced peeled avocados
- 2 tablespoons fresh lime juice
- 2 cups thinly sliced red onions
- 1 1/2 cups chopped chopped 33% -less-sodium smoked cooked ham (optional) or 1 1/2 cups bacon (optional)
- 1 cup chopped fresh cilantro
- 1 cup light sour cream
- 10 teaspoons unsalted pumpkin seeds, toasted
- 1/3 cup finely chopped seeded jalapeno pepper (about 2 medium)
- lime wedge (optional)
- 1Place bay leaves and beans in a Dutch oven.
- 2Add 12 cups water to pan; bring to a boil.
- 3Reduce heat, and simmer 2 1/2 hours or until tender, stirring occasionally.
- 4Heat oil in a large skillet over medium heat.
- 5Add bell pepper, chopped onion, and shallots to pan; cook 10 minutes or until onion is tender, stirring frequently.
- 6Stir in cumin, dried oregano, and fresh oregano; cook 2 minutes, stirring frequently.
- 7Remove from heat; let stand 10 minutes.
- 8Place vegetable mixture in a blender; add remaining 1/2 cup water; puree until smooth.
- 9Add vegetable mixture, sugar, and salt to beans; simmer 10 minutes, stirring occasionally.
- 10Discard bay leaves.
- 11Combine avocado and juice; toss gently.
- 12Ladle 3/4 cup bean mixture into each of 10 bowls; top each serving with about 3 tablespoons avocado mixture, about 3 tablespoons red onion, 2 tablespoons ham, about 1 1/2 tablespoons cilantro, about 1 1/2 tablespoons sour cream, 1 teaspoon pumpkinseed kernels, and about 1/2 teaspoon jalapeño pepper.
- 13Serve with lime wedges, if desired.
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Nutritional Facts for Cuban Black Bean Soup
Serving Size: 1 (565 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 311.5
- Calories from Fat 85
- Total Fat 9.5 g
- Saturated Fat 2.5 g
- Cholesterol 8.0 mg
- Sodium 382.0 mg
- Total Carbohydrate 47.0 g
- Dietary Fiber 11.3 g
- Sugars 7.7 g
- Protein 13.0 g