Description
This hearty Cuban Black Bean Soup is a comforting and flavorful dish made with soaked black beans simmered with aromatic vegetables and spices. It can be prepared on the stovetop or in an Instant Pot for convenience. The soup is creamy and thickened by blending, then garnished with fresh avocado, sour cream, cilantro, and red onion for a fresh finish.
Ingredients
Sauce Base
- 1 tablespoon olive oil
- 1 red onion, peeled and roughly chopped (reserve 1 tablespoon for garnish)
- 1 green bell pepper, roughly chopped
- 6 garlic cloves, peeled
- 2 teaspoons kosher salt (plus more to taste)
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon Mexican or Italian dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 2 dried or fresh bay leaves
Main Ingredients
- 1 pound dried black beans, soaked in water for at least 4 hours
- 4 1/2 cups water
Garnish
- 1 avocado, pitted and sliced
- 1/4 cup sour cream
- Cilantro leaves
- 1 tablespoon reserved red onion
- 1 lime, quartered
Instructions
- Soak the Beans: Place the dried black beans in a large bowl and cover with filtered water, using about three times the amount of water as beans to allow for expansion. Soak for at least 4 hours, preferably overnight for optimal softness. Drain before cooking.
- Prepare the Soup Base: Heat the olive oil in a medium to large pot over medium heat. Add the chopped red onion (except the reserved tablespoon), green bell pepper, garlic cloves, kosher salt, ground cumin, ground coriander, dried oregano, and crushed red pepper flakes. Cook for about 5 minutes until the vegetables soften and the spices become fragrant.
- Add Beans and Simmer: Add the soaked black beans, bay leaves, and water to the pot. Stir everything together, bring the mixture to a simmer, then reduce heat to medium-low. Let cook gently for about 2 hours or until the beans are tender.
- Blend the Soup: Remove and discard the bay leaves. Using an immersion blender, carefully blend the soup until smooth and thick, transforming it from watery to a rich, cohesive consistency. Alternatively, blend in batches using a blender.
- Serve and Garnish: Ladle the soup into serving bowls. Top with sliced avocado, a dollop of sour cream, the reserved red onion, fresh cilantro leaves, and a wedge of lime for squeezing over.
- Instant Pot Alternative: Use the sauté function on medium to heat olive oil in the Instant Pot. Add onions, bell pepper, garlic, salt, cumin, coriander, oregano, and crushed red pepper flakes; sauté until softened and fragrant, about 5 minutes. Add bay leaves, soaked beans, and water. Close lid, seal the valve, and pressure cook on high for 40 minutes. Allow a natural pressure release. Remove bay leaves, blend the soup smooth using an immersion blender or in batches in a blender, then garnish and serve as above.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 1 week.
Notes
- Soaking the beans overnight enhances their texture and reduces cooking time.
- An immersion blender makes blending the soup easier and safer; otherwise, use a countertop blender in batches.
- Adjust salt and crushed red pepper flakes to taste for desired seasoning and heat level.
- This soup freezes well; store in freezer-safe containers for up to 3 months.
- For a vegan version, omit sour cream or replace it with a dairy-free alternative.
