Cuban Black Beans Soup (Frijoles Negros)
Black Beans Soup is a hearty Cuban dish that pairs very well with rice and meat. It is very easy to make and ideal for weekly meal prepping
Equipment
- 1 large saucepan (2 L minimum) - to slow cook the beans
- 1 Frying pan - to make the sofrito
- pressure cooker - (if not using the saucepan)
Ingredients
- 250 g dried black beans
- 1 green bell pepper chopped
- 6 garlic cloves crushed
- ½ onion finely chopped
- ½ tsp ground cumin
- 1 tsp oregano
- ½ tsp ground black pepper (optional)
- 1 bay leaf
- 2 culantro leaves, (or 6 coriander leaves, stemmed and rinsed) rinsed
- 2 tbsp extra virgin olive oil
- 1 tsp salt
- ½ tbsp rice vinegar or white wine vinegar
- ½ tsp white granulated sugar
Instructions
- Rinse the beans under running water. Leave the beans to soak for 8-9 hrs (ideally overnight) in 1.2 L of water (5 cups approximately)
- To a large saucepan over medium-high heat, add the beans with the soaking water together with ½ green pepper finely sliced or chopped, 2 crushed garlic cloves, ½ onion diced, and salt. When the boiling point is reached, turn the heat to low and place the lid. From this point, simmer gently for 45-60 min (or pressure cook for 35-40 min). After this time, check that the beans are soft but not broken down.
- Add culantro or coriander, bay leaf, cumin, oregano and black pepper. Stir and place the lid back.
- For the sofrito: To a small frying pan over medium-low heat, add two heaped tablespoons of extra virgin olive oil. Crush the remaining 4 garlic cloves with the help of a mortar and pestle. Finely chop the remaining ½ pepper. Add the garlic and pepper to the oil, and sauté until the oil is infused with the vegetables’ aroma. Then add a ladle of beans in their water to the saucepan and continue sautéing for 1 minute. Turn off the heat and add the sofrito to the saucepan with the beans.
- Simmer the beans for another 30-35 minutes (10 minutes in the pressure cooker). The consistency of the soup should be not to liquid but not too thick. If it is not thick enough, simmering without the lid will help reduce the liquid.
- Add ½ tbsp of white rice vinegar (or white wine vinegar). Add ½ tsp of white granulated sugar. Adjust salt to taste. Simmer for an additional two minutes with the lid on. Then turn off the heat and leave to rest for about 10 minutes before serving.
Notes
Allergy info: always read label of pre-packed ingredients
Servings: 6 people (200-225 g per serving)
Yields: 1200-1350 g approximately
In this recipe, the Total Time of 1 hour 55 min does not include the soaking time of the beans.