Cuban Bean Soup with Black Beans, Sofrito, and Rice

Cuban bean soup is a comforting, Cuban-style black bean soup built on beans, a pepper-and-onion sofrito, garlic, cumin, and oregano. It simmers until creamy and is finished with a splash of vinegar; regional and family versions vary, and it can be served on its own or with rice.

Ingredients

1 pound (454 g) dried black beans, picked over and rinsed
8 cups (1.9 L) water for soaking, plus 8 cups (1.9 L) fresh water for simmering and up to 2 cups (480 ml) more as needed
2 tablespoons (30 ml) olive oil
1 medium yellow onion, finely diced (about 150 g)
1 medium green bell pepper, finely diced (about 150 g)
5 garlic cloves, finely chopped (about 15 g)
2 teaspoons (4 g) ground cumin
1 teaspoon (1 g) dried oregano
2 bay leaves
1 teaspoon (6 g) fine salt to start, plus more to taste
½ teaspoon (1 g) freshly ground black pepper
1 tablespoon (15 ml) red wine vinegar, plus more to taste
1 teaspoon (4 g) brown sugar, optional, to round out the flavors
2 tablespoons (8 g) chopped fresh cilantro, optional, for serving
2 tablespoons (12 g) thinly sliced scallions, optional, for serving

Instructions

Soak the beans. Place the rinsed beans in a large bowl and cover with 8 cups (1.9 L) cold water. Leave them to soak for at least 8 hours at room temperature, then drain and rinse. If your kitchen is warm, refrigerate the bowl while the beans soak. Discard the soaking water rather than using it in the soup.
Make the sofrito. Heat the olive oil in a large heavy pot over medium heat. Add the onion and green pepper and cook for 7 to 8 minutes, stirring occasionally, until softened but not browned. Stir in the garlic, cumin, and oregano and cook for 1 minute, just until fragrant. Keep the heat moderate so the garlic does not scorch.
Add the beans and simmer. Add the drained beans, 8 cups (1.9 L) fresh water, bay leaves, salt, and black pepper. Bring the pot to a boil, then lower the heat to maintain a gentle simmer. Partially cover and cook for about 2 hours, stirring every 25 to 30 minutes and scraping the bottom of the pot. Keep the beans covered by liquid; add some of the extra hot water if the level drops too far. Begin checking at 1 hour 45 minutes. The beans are ready when they are very tender and easy to crush with a spoon. Older beans may need another 15 to 30 minutes.
Adjust the texture. Remove the bay leaves. For a naturally thicker, creamier soup, scoop about 1 cup (200 g) of beans into a bowl, mash them with a fork, and stir them back into the pot. For a smoother consistency, mash a little more; for a brothy soup, leave the beans whole and add a splash of hot water.
Finish and season. Stir in the red wine vinegar and, if using, the brown sugar. Simmer for 5 minutes, then taste. Add more salt, black pepper, or vinegar a little at a time. The vinegar should brighten the beans without making the soup sharply sour. Serve hot, garnished with cilantro or scallions if desired.

Tips

Check your beans before cooking. Dried beans can take longer to soften as they age. If yours are still firm after the stated simmer, keep cooking and check every 15 minutes. Add hot water as needed rather than letting the pot dry out.
Keep acidic ingredients for the end. Vinegar, tomatoes, and citrus can slow the softening of beans, so add vinegar only after the beans are tender. This recipe skips tomatoes to keep the seasoning focused on sofrito, cumin, and oregano.
Use a practical substitute when needed. Red wine vinegar gives a clean, slightly fruity finish. White wine vinegar works too, while apple cider vinegar tastes a little sweeter. Add either gradually and taste as you go.
Plan the soak, but don’t rush the simmer. The soak makes the cooking more even, but tenderness—not the clock—is the final test. If you forget to soak, use the quick-soak method: cover the beans with water, boil for 2 minutes, turn off the heat, cover for 1 hour, then drain and cook. The overall timing will change.

Serving Suggestions

Serve the soup in bowls with fluffy white rice on the side or spooned into the bowl. A modest portion of rice makes it a fuller meal and gives the thick, seasoned broth something to soak into. Cook the rice separately so it does not absorb too much liquid or become over-soft in the soup pot.

For a bright contrast, set out extra red wine vinegar, lime wedges, or chopped scallions for people to add at the table. A simple green salad, sliced avocado, or sautéed greens also pairs well. If you like a little heat, offer a small dish of sliced fresh chile or hot sauce rather than making the whole pot spicy.

Variations

Make it with canned beans. For a faster version, replace the dried beans and soaking water with three 15-ounce (425 g) cans of black beans, drained and rinsed. Use 5 cups (1.2 L) fresh water or unsalted broth, and simmer for 30 to 40 minutes so the beans take on the sofrito flavor. The soup will be less deeply seasoned than the long-simmered version, so taste carefully before adding salt.

Add a smoky note. A small smoked ham hock or a few ounces of diced smoked ham is used in some versions. If adding meat, simmer it with the beans until tender, then remove any bones and return the meat to the pot. This makes the dish non-vegetarian and adds salt, so start with less salt and adjust at the end. For a meat-free smoky flavor, add ½ teaspoon (1 g) smoked paprika with the cumin; it changes the flavor slightly but works well with the beans.

Adjust the heat and herbs. Add a pinch of crushed red pepper with the garlic for gentle heat. You can also use 1 teaspoon (3 g) chopped fresh oregano in place of dried oregano, though dried oregano is convenient and concentrated. For a more substantial bowl, stir in cooked rice just before serving rather than simmering it in the pot.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours, divided among shallow containers so they cool more quickly. The soup keeps for 3 to 4 days in the refrigerator. It thickens as it sits because the beans continue to absorb liquid, so loosen each portion with a little water or broth when reheating.

Reheat only the amount you plan to eat in a saucepan over medium heat, stirring until hot throughout. If using a microwave, cover the bowl loosely, stir partway through, and heat evenly. USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer. Freeze cooled soup in airtight, freezer-safe containers for up to 2 to 3 months for best quality. Thaw overnight in the refrigerator, then reheat as above.

Frequently Asked Questions

Do I have to soak dried black beans?
Soaking is not essential, but it helps the beans cook more evenly and shortens the simmer. If you skip it, rinse the beans and expect a longer, less predictable cooking time; add water as needed and keep simmering until the beans are fully tender. The quick-soak method in the tips section is a useful middle ground.

Can I make Cuban bean soup without a pressure cooker?
Yes. This recipe is designed for a regular stovetop pot, and a heavy pot with a lid is helpful but not required. Keep the heat low enough for a gentle simmer, not a hard boil, and stir now and then so beans cook evenly and do not stick. A pressure cooker can shorten the cooking, but follow its manual for liquid limits and timing.

Why are my beans still hard after simmering?
They may be old, the pot may not have maintained a simmer, or acidic ingredients may have been added before they softened. Continue cooking and top up with hot water if necessary. If the beans remain stubbornly firm, keep the vinegar out until they are tender and allow extra time.

Can I make the soup ahead?
Yes. The flavor develops as the soup rests, and it reheats well. Refrigerate it within 2 hours of cooking, keep it chilled for no more than 3 to 4 days, and reheat portions to 165°F (74°C). Add water or broth when warming if the beans have thickened the soup.

What can I use instead of red wine vinegar?
White wine vinegar is the closest easy swap. Apple cider vinegar also works, but its sweeter, fruitier taste is more noticeable. Start with less than the recipe amount, stir it in after the beans are tender, and add more only after tasting.

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