It’s “Meatless Monday” and soup is what I decided would be the best answer for the cold days we’ve been facing. Cuban Black Bean Soup is my go to soup.
I got this recipe from a Cuban tailor that moved to the U.S. and decided to open a restaurant. Yes, a Cuban restaurant. I’m sure he did not give me all the ingredients but I got the basics and figured out the rest.
I’ve eaten it often enough to figure some of the other ingredients out. Cuban Black Beans is a great meatless Monday dish. If anything reminds me of comfort it’s a nice warm soup.
Whether using canned beans or dried beans it’s always delicious. Now I will admit, I like soup. Soup with a sandwich or a salad. It doesn’t much matter to me. What does matter, is that it is filling and delicious.
Here’s another wonderful thing about Meatless Mondays, with the right dish you don’t miss the meat. It’s a shocker right. Not all my dishes have meat and sugar. Hope you enjoy this one. It works wonderfully if you like spice. You can tell I really like this dish because the garnish list is long. But there’s nothing better than a dish that warms your whole body.
Cuban Black Bean Soup
Makes 6 servings
- 1 bag of black beans (4 cans of black beans)
- 2 cups of water
- 2 cups of vegetable stock
- 1/2 Spanish onion (chopped)
- 4 Roma tomatoes (chopped)
- 1 tablespoon of garlic (minced)
- 1/2 green pepper (chopped)
- 1/2 red pepper (chopped)
- 1 bay leaf
- 2 teaspoon oregano
- 2 teaspoon of cumin
- 1/2 tsp salt
- 1 tablespoon of olive oil
- 1/8 cup of red wine vinegar
- 1 tablespoon recaito (optional)
- red onion
- jalapeño peppers
- hot sauce
- cheddar cheese
- sour cream
Tools: 4 quart pot/stock pot or instant pot
In a large pot boil 2 cups of water.
While waiting for water to boil, place beans in a colander/strainer and rinse well. Make sure there are no rocks, etc in the beans.
Pour beans into boiling water and allow to boil for 5 minutes.
Place black beans and hot water into a heat resistant bowl (glass) and allow to soak for at least 1 hour.
Dice onion, tomatoes and peppers.
After 50 minutes (of soaking beans) place oil in stock pot on medium heat.
Once oil becomes hot add garlic and onions. Allow the onions to become translucent and brown a little.
Then add peppers, tomatoes and salt. Sauté for 5 to 6 minutes
Add the beans to the stock pot with oregano, cumin and salt. Stir making sure beans are covered with seasoning.
Add 2 cups of water and chicken stock. Make sure beans are completely covered.
Allow the mixture to come to a gently boil.
Cook for 20 to 30 minutes then add the vinegar. Add any additional salt & pepper.
Allow beans to simmer for another 1 to 1 1/2 hours.
I love to serve this with some cheese or avocados and fresh tomatoes. Sometimes over rice. You don’t even miss the meat with the dish.