Cuban black bean soup holds a special place in my heart. Our history together runs so deep that if I wanted to relive that first taste, I’d need Marty McFly to take me back in time. The restaurant behind that memorable recipe has long since closed.
Although I’ve never been to Cuba—just within 90 miles of its shores—I’ve savored Cuban cuisine in restaurants and, yes, even spent the night at a Holiday Inn Express. While these experiences hardly qualify me as an expert, they fuel my love for Cuban flavors. So, naming this dish “Cuban” black bean soup might feel audacious, but there’s a reason behind it.
Cuba has always fascinated me, from its vibrant culture to its tumultuous history. I vividly remember the communist revolution of 1959 and the missile crisis of 1962, with school drills teaching us to “duck and cover.” My introduction to Cuban food came through an immigrant family who opened a restaurant in my hometown, sharing their authentic recipes. My dining companion noticed their phone number ended in 1959, and when we asked, the server confirmed it was a tribute to the year that forever altered their lives. That meal left me craving more.
Years later, I visited Miami and indulged in the magic of authentic Cuban cuisine. While I can’t replicate those meals, I draw inspiration from them. Naming this soup “Cuban” is my way of honoring the resilience, culture, and rich culinary traditions of the Cuban people who inspire me. Print
Cuban Black Bean Soup
Black bean soup, with smoked sausage, onion, bell pepper, garlic and cilantro
- Prep Time: 30
- Cook Time: 180
- Total Time: 3 hours 30 minutes
- Yield: 12 servings 1x
Ingredients
- 2 lbs black beans
- 2 lbs smoked sausage – sliced into coins
- 1 medium red onion – roughly chopped
- 1 green bell pepper – seeded and roughly chopped
- 3 large jalapeno peppers – seeded and diced
- 1/3 bunch cilantro, leaves only – chopped (save a little for garnish)
- 4 garlic cloves – minced
- 1 tsp crushed red pepper
- 1/2 tsp cayenne pepper
- 1 bay leaf
- 1 tsp salt
- 1/2 oz olive oil
- 1 jar sliced deli jalapenos – garnish
- 16 oz sour cream – garnish
- Hot sauce – garnish
Instructions
- Rinse and soak the beans overnight in salted cold water
- Pour off the water, add the beans to a large pot and cover with fresh water, then add the salt, garlic, red pepper, cayenne pepper and bay leaf
- Bring the beans to a boil then cover and reduce the heat to simmer until tender, about 45 minutes to an hour
- While the beans are cooking, sear the sausage on both sides over medium heat and set aside
- When the beans are tender, remove the bay leaf and use an immersion blender to puree about half the beans, or until it reaches your desired consistency. I prefer a thicker soup
- Add the olive oil, jalapenos, bell pepper, onion, cilantro and sausage (including any leftover fat)
- Add water if necessary, cover and simmer on low 1-2 hours
- Stir frequently (about each 15 minutes) because the pureed beans will sink to the bottom and stick
- Salt and pepper to taste