Black bean soup is popular throughout the Caribbean, but it is especially well loved in Cuba. Sometimes spelled sopa de frijol negro. In Brazil it is known as sopa de feijão preto and is often pureed until smooth.
Sopa de Frijoles Negros
Course: Soups and StewsCuisine: Cuba, Caribbean IslandsBlack bean soup is popular throughout the Caribbean, but it is especially well loved in Cuba. Sometimes spelled sopa de frijol negro.
Ingredients
Dried black beans — 1 pound
Water — to cover
Olive oil — 2 to 3 tablespoons
Onions, finely chopped — 2
Green or red bell pepper, finely chopped –1
Garlic, minced — 3 to 5 cloves
Stock or water — about 6 cups
Dried oregano — 2 teaspoons
Bay leaf — 1 to 2
Salt and pepper — to taste
Directions
- Soak the beans overnight in enough water to cover by a few inches. Drain and rinse.
- Heat the oil in a large pot over medium flame. Add the onions and peppers and saut for 3 to 4 minutes, or until the onions are translucent. Add the garlic and saute for 1 or 2 minutes more.
- Add the 6 cups of stock or water, the drained beans, oregano and bay leaf. Bring to a boil, reduce heat to and simmer for 1 to 2 hours, or until the beans are cooked through and softened.
- Remove from heat and stir in salt and pepper to taste. Using a potato masher or the back of a spoon, mash some of the beans to thicken the liquid a bit. Adjust seasoning and serve.
Sope de Frijoles Negros Notes and 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.
Whats4eats is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.