Lunch · 90 min · caribbean

Cuban Black Bean Soup

This is the kind of Caribbean lunch you’ll make on repeat — dried black beans and green bell pepper, 90 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 1.5 cups Dried black beans
• 1 Green bell pepper
• 1 Yellow onion
• 5 cloves Garlic
• 2 tsp Cumin
• 1 tsp Dried oregano
• 2 Bay leaves
• 2 tbsp Red wine vinegar
• 3 cups Cooked white rice

Steps

1. Soak the beans overnight, then simmer in fresh water with the bay leaves for 60 minutes until tender. Salt them only after they soften — early salt toughens bean skins.
2. Sauté the diced pepper, onion, and garlic until soft, then stir in the cumin and oregano until fragrant.
3. Add the sofrito base to the beans with a cup of their cooking liquid and simmer 15 minutes so the flavors marry.
4. Blend a third of the soup and stir it back for a thick, velvety body. Stir in the vinegar off the heat — it brightens the whole pot.
5. Serve over white rice with diced onion and a drizzle of olive oil. Thick enough to stand a spoon in, the way it should be.

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