Cuban Black Bean Soup
Cuban food is very soulful and vibrant, which is why I enjoy it
Immensely. This Black Bean Soup is the perfect accompaniment over
rice or enjoy it with a scrumptious Cuban sandwich.
4 cups (1 L) small dried black beans
1 lb (450 kg) ham hock
½ white large onion, diced
2 Tbsp (30 mL) garlic, minced
1 serrano pepper
2 bay leaves
4 sprigs dried oregano leaves
4 sprigs fresh thyme leaves
2 Tbsp Raquel’s Seasoned Salt (see recipe)
½ tsp (5 mL) cayenne pepper
½ tsp (5 mL) ground black pepper
¼ cup (60 mL) balsamic vinegar
chives for garnishing
coconut milk for garnishing
1. Rinse beans in a medium bowl with water and remove any
2. In a 6-quart (6 L) Dutch oven, combine beans and ham hock,
cover with water and bring to a boil over high heat.
3. Add onion, garlic, serrano pepper, bay leaf, oregano, thyme, salt
and cayenne pepper. Reduce heat and simmer, covered with
the lid slightly ajar, for 1 1/2 hours, checking occasionally to
replenish the water to cover.
4. Remove ham and shred or cut into bite-size pieces. Discard
the bone and return meat to the pot. Remove and discard bay
leaves, oregano, thyme sprigs and serrano pepper. Remove from heat and
serve at once garnished with chives and coconut milk.
TIP: Store remaining black beans in a large freezer bag for up to 1 month.
Thaw beans and use for soup, salsa and rice recipes.