Cuban Black Bean Soup

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Total Time
24hrs 20mins
24 hrs
20 mins

Recipe is courtesy of a brochure for La Zaragozana Restuarant in Old San Juan, PR. We were there years ago and everything was delicious. (If you go, try their Castillan Garlic Soup also)

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  1. Soak beans in water overnight.
  2. Add salt and boil beans until soft.
  3. Crush garlic and mix with cumin, oregano and vinegar.
  4. Set aside.
  5. Cut onions and peppers into very small pieces.
  6. Saute in olive oil until the onions are brown.
  7. Add garlic and spice mix and cook slowly.
  8. Drain 1/2 of the water from the beans and add to cooked mixture.
  9. Continue cooking slowly until ready to serve.
  10. Garnish with one soupspoon of rice marinated in finely chopped raw onion, with olive oil and vinegar.
  11. A small amount of sour cream adds a wonderful flavor.
Most Helpful

5 5

I made again with 2 teaspoons salt, and it is outstanding!

5 5

Excellent! I only made a few changes as I went along to give it the consistency I wanted. I added a red pepper and a little bit of "all purpose" gluten free flour to thicken it. I would have used corn starch but we were out. Absolutely tasty! I served it with gluten free corn bread.

5 5

YUM!!!! Great soup!