Traditional Cuban Black Bean Soup
4 servings
120 minutes
Traditional Cuban black bean soup is the essence of Cuban cuisine, embodying the rich aromas and warmth of the Caribbean coast. The origins of this dish date back to colonial times when black beans became an essential part of the diet. The thick, rich, and nutritious soup combines the creamy tenderness of beans with the spiciness of chorizo and pork, the refreshing tang of lemon, and the aromatic spice of cilantro. Rice adds heartiness to the soup while stewed tomatoes provide a pleasant sweetness. This dish is perfect for a cozy family dinner or a lively gathering infused with Cuban atmosphere. It should be served hot, complemented by fresh tortillas or fragrant Cuban bread to fully enjoy this culinary heritage.
1
Soak the beans in water overnight.
- Black beans: 200 g
2
The next day, boil the beans in the water they were soaked in. When the beans are soft, add rice and cook until the rice is half done.
- Black beans: 200 g
- Rice: 100 g
3
Peel and chop the tomatoes. Stew with salt and hot red pepper.
- Tomatoes: 3 pieces
- Salt: to taste
- Dried red pepper: 1 teaspoon
4
Finely chop the onion and fry it in vegetable oil.
- Onion: 1 head
- Vegetable oil: 4 tablespoons
5
Fry the diced chorizo sausage in vegetable oil.
- Chorizo: 1 piece
- Vegetable oil: 4 tablespoons
6
Fry the pork ribs in vegetable oil with salt and pepper.
- Pork ribs: 200 g
- Vegetable oil: 4 tablespoons
- Salt: to taste
- Ground black pepper: to taste
7
Add tomatoes, chorizo, pork ribs, and lemon wedges to the bean soup. Cook for thirty minutes.
- Tomatoes: 3 pieces
- Chorizo: 1 piece
- Pork ribs: 200 g
- Lemon: 1 piece
8
Before serving, sprinkle the soup with chopped cilantro and add lemon juice.
- Coriander: to taste
- Lemon: 1 piece