Brazil | Caribbean | Cuba | Soups | Black Beans

Sopa de Frijoles Negros

(Cuban black bean soup)

Yield: 6-8 servings


INGREDIENTS PREP AMOUNT
Black beans 1 lb
Water to cover
 
Olive oil 2-3 Tbsp
Onions chopped finely 2 each
Bell pepper, green or red chopped finely 1 each
Garlic minced 3-5 cloves
Stock or water about 6 cups
Oregano dried 2 tsp
Bay leaf 1-2 each
Salt & pepper to taste

METHOD

Basic Steps:  Soak → Saute → Simmer → Mash or Puree
  1. Soak the beans overnight in enough water to cover by a few inches. Drain.
  2. Heat the oil in a large pot over medium flame. Add the onions and peppers and saute for 3-4 minutes until onions are translucent. Add the garlic and saute for 1-2 minutes more.
  3. Add the stock or water, the drained beans, oregano and bay leaf. Bring to boil, reduce heat and simmer for 1-2 hours until the beans are cooked through and softened.
  4. Remove from heat and stir in salt and pepper to taste. With a potato masher or the back of a spoon, mash some of the beans to thicken the liquid a bit. Adjust seasoning and serve.

VARIATIONS

  • Use canned beans if you like. Skip the soaking step, drain and proceed from Step 2.
  • Add chopped ham along with the garlic for extra flavor.
  • Sometimes a tablespoon or two of vinegar is stirred in at the last moment to round out the flavors. Other possible additions are chopped tomatoes, ground cumin or coriander, or even dark rum.
  • Sprinkle each serving with a grating of well aged cheese.

NOTES

  • Black bean soup is popular throughout the Caribbean, but is especially well loved in Cuba. In Brazil it is known as sopa de feijão preto and is often pureed until smooth. Sometimes spelled sopa de frijol negro.