Cuban Black Bean Soup Recipe
Frijoles Negros prepared exactly as our grandmother Carmen Hernandez did. Served over a bed of white rice and topped with diced raw Spanish onions. 100% vegan.
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Ingredients
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Soup Base
Garnish
Serving
Method
Prepare the Black Beans
- 1
Soak and Prepare Beans
If using dried black beans, soak them overnight in water. Drain and rinse before cooking. If using canned black beans, simply drain and rinse them.
Cook the Soup
- 2
Sauté Vegetables
In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion, green bell pepper, and minced garlic. Sauté until the vegetables are soft and fragrant, about 5-7 minutes.
- 3
Combine Ingredients
Add the soaked and drained black beans (or canned beans), vegetable broth, cumin, oregano, and bay leaf to the pot. Stir to combine.
- 4
Simmer
Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 30-40 minutes (if using dried beans, cook until beans are tender). Stir occasionally and add salt and pepper to taste.
Prepare the Rice
- 5
Cook Rice
While the soup is simmering, cook the white rice according to package instructions.
