This hearty soup is inspired by the classic Cuban black bean soup and is studded with bell peppers, avocado, ham hocks, sour cream, onion and shallots. Fragrant dried and fresh oregano, jalapeno, cumin, cilantro and lime add lots of rich flavor. Serve with whole wheat crackers. Smart Recipes, Caribbean Recipes, Pork Recipes, Recipes Pork Caribbean Cuban Black Bean Soup Cuban Black Bean Soup Recipe | CHEFBear.net PT3H5M Serves 8 2 N/A Bay Leaves 1 Cup Sour Cream 1 Pound Dried Black Beans 1 Tablespoon Canola Oil 2 Large Green Bell Peppers 1 Large Onion 2 Large Shallots 1 Tablespoon Ground Cumin 2 Tablespoons Dried Oregano 2 Tablespoons Fresh Oregano 1 1/2 Tablespoons Sugar 2 Teaspoons Kosher Salt 2 Tablespoons Fresh Lime Juice 1 Medium Ham Hock 1 Medium Lime 1/2 Large Red Onion 1/2 Cup Fresh Cilantro Leaves In a Dutch oven, place beans, 12 cups of water and bay leaves and bring to a boil. Reduce heat and simmer for about 2 1/2 hours, stirring occasionally. Meanwhile, in a large skillet, heat oil over medium heat and cook chopped onion, bell pepper and shallots for about 10 minutes, stirring frequently. Stir in fresh oregano, dried oregano and cumin and cook for about 2 minutes, stirring frequently. Remove from heat and keep aside for about 10 minutes. In a blender, add onion mixture and remaining 1/2 cup of water and pulse until smooth. Add pureed onion mixture, sugar and salt into pan of beans and simmer for about 10 minutes, stirring occasionally. Discard bay leaves. Garnish with red onions, sour cream a sprinkle of cilantro, and a splash of fresh lime juice.

Cuban Black Bean Soup

Cuban Black Bean Soup Recipe


This hearty soup is inspired by the classic Cuban black bean soup and is studded with bell peppers, avocado, ham hocks, sour cream, onion and shallots. Fragrant dried and fresh oregano, jalapeno, cumin, cilantro and lime add lots of rich flavor. Serve with whole wheat crackers.

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Recipe Information

Flavor Profile

Caribbean

Protein

Pork

Category

Soups

Serves

8

Total Time

3 Hours 5 Minutes

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Ingredients

      • 2 Bay Leaves
      • 1 Cup Sour Cream
      • 1 Pound Dried Black Beans
      • 1 Tablespoon Canola Oil
      • 2 Large Green Bell Peppers (Seeded & Chopped)
      • 1 Large Onion (Diced)
      • 2 Large Shallots (Diced)
      • 1 Tablespoon Ground Cumin
      • 2 Tablespoons Dried Oregano
      • 2 Tablespoons Fresh Oregano (Chopped)
      • 1 1/2 Tablespoons Sugar
      • 2 Teaspoons Kosher Salt
      • 2 Tablespoons Fresh Lime Juice
      • 1 Medium Ham Hock
      • 1 Medium Lime (Cut Into Wedges, For Garnish)
      • 1/2 Large Red Onion (Sliced Thinly)
      • 1/2 Cup Fresh Cilantro Leaves (Chopped)

Directions

  1. In a Dutch oven, place beans, 12 cups of water and bay leaves and bring to a boil. Reduce heat and simmer for about 2 1/2 hours, stirring occasionally.
  2. Meanwhile, in a large skillet, heat oil over medium heat and cook chopped onion, bell pepper and shallots for about 10 minutes, stirring frequently. Stir in fresh oregano, dried oregano and cumin and cook for about 2 minutes, stirring frequently. Remove from heat and keep aside for about 10 minutes. In a blender, add onion mixture and remaining 1/2 cup of water and pulse until smooth.
  3. Add pureed onion mixture, sugar and salt into pan of beans and simmer for about 10 minutes, stirring occasionally. Discard bay leaves.
  4. Garnish with red onions, sour cream a sprinkle of cilantro, and a splash of fresh lime juice.



Nutrition & Cost Facts

Calories

358 kcal

Carbs

46 g

Fat

12 g

Protein

18 g

Cost Per Serving

$0.92

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Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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