Creamy Cuban Black Bean Soup (Sopa de Frijol Negro)
If you love a cozy pot of ham and beans, this Cuban black bean soup is a delicious twist worth adding to your fall and winter meal rotation. Known as Sopa de Frijol Negro, this hearty soup combines tender black beans, smoky ham hock, bell peppers, garlic, and warm spices for a rich, flavorful meal that feels both familiar and a little different.
Reader Summary
In this post, you’ll learn:
- How to make Cuban black bean soup (Sopa de Frijol Negro) from scratch.
- Which simple ingredients create the rich, smoky flavor of this hearty soup.
- How to make a flavorful sofrito with onions, bell peppers, garlic, and warm spices.
- Tips for cooking dried black beans until tender and creamy.
- How to thicken the soup naturally by blending a portion of the beans.
- What to serve with Cuban black bean soup, including sourdough cornbread, rice, and fresh toppings.
- How to store, reheat, and freeze leftovers for easy meals later.
If you are looking for more cozy from-scratch recipes this season, you might love Creamy Chipotle Chicken Chili, Cozy Instant Pot Butter Chicken (Creamy + Easy), and also Creamy Chicken Cordon Bleu Casserole (Easy Baked Version with Ham and Swiss Cheese). Each dish is creamy, cozy, and perfect for chilly fall and winter evenings!
A Twist on A Classic Cozy Meal
I made this Cuban black bean soup recently, and it was so, so good! The smoked ham hock gives it that comforting, slow-cooked flavor you expect from a pot of traditional ham and beans, while the cumin, oregano, red wine vinegar, and touch of sugar bring something special to the table.
We served ours with homemade sourdough cornbread, and it was the perfect cozy dinner. One of my favorite things about a recipe like this is that the leftovers are just as good the next day. I’m planning to serve ours over rice for lunch tomorrow, and I already know it’s going to be delicious!
Whether you enjoy it in a bowl with your favorite toppings or spoon it over a bed of fluffy rice, this Cuban black bean soup is a hearty, satisfying meal that even people who aren’t usually fans of soup may enjoy.
Why You’ll Love This Cuban Black Bean Soup
- A fun twist on ham and beans. If you grew up eating a comforting pot of beans, you’ll appreciate the familiar smoky flavor with a little Cuban-inspired flair.
- Hearty enough for a meal. These beans are thick, creamy, and filling, making this a wonderful option for chilly evenings.
- Made with simple ingredients. Dried black beans, a smoked ham hock, vegetables, and pantry spices come together to create something really special.
- Easy to customize. Serve it as a traditional soup, top it with fresh cilantro and avocado, or spoon it over rice for a different meal.
- Perfect for leftovers. The flavors continue to develop as the soup sits, making the next day’s lunch something to look forward to.
What Is Sopa de Frijol Negro?
Sopa de frijol negro translates to black bean soup in Spanish. Black beans are an important ingredient in Cuban cooking, where they’re often prepared with aromatics, herbs, and spices to create deeply flavorful dishes.
This version uses a smoked ham hock for a rich, savory base, along with a sofrito made from onion, bell peppers, garlic, cumin, oregano, vinegar, and other seasonings.
Sofrito is a flavorful mixture of aromatics cooked together to build the foundation of a dish. Adding it to the pot after the beans have started to soften gives this soup its wonderful depth of flavor.
While recipes for Cuban black beans vary from kitchen to kitchen, this is my cozy, hearty take on the dish. It’s a wonderful way to bring a little variety to your usual soup and bean recipes.
Ingredients You’ll Need
For the soup
- 1 pound dried black beans: These make the hearty base of the soup. Sort through the beans before cooking to remove any small stones or damaged beans, and rinse them well.
- 1 smoked ham hock: This adds smoky flavor and richness while the beans simmer.
- 2 tablespoons olive oil: Used to sauté the vegetables and build the sofrito.
- 1/2 cup diced onion: I used one small onion.
- 1/2 cup diced red bell pepper: I used one whole red bell pepper because I love the flavor it adds.
- 1/2 cup diced green bell pepper: I used one whole green bell pepper, too. Feel free to use half a cup if that’s what you have on hand.
- 4 cloves garlic, minced: Fresh garlic adds another layer of savory flavor.
- 2 teaspoons ground cumin: Warm, earthy cumin is an important part of the seasoning.
- 2 teaspoons dried oregano: Adds a fragrant, herby note.
- 2 tablespoons red wine vinegar: Brings a little acidity to balance the smoky richness of the ham.
- 2 tablespoons granulated sugar: Adds a touch of sweetness to balance the other flavors.
- 1 bay leaf: Adds subtle flavor as the soup simmers.
- 1/2 teaspoon salt: Start here, then adjust to taste.
- 1/4 teaspoon black pepper: Adds a little warmth. Adjust as desired.
- Water, as needed: Enough to cover the beans initially, plus extra during cooking to keep them from drying out.
Optional toppings
- Plain Greek yogurt or sour cream
- Fresh lime wedges
- Chopped fresh cilantro
- Sliced avocado
I used Greek yogurt and fresh cilantro on ours, and they were delicious with the rich, smoky beans. The yogurt adds a little creaminess and tang, while the cilantro brings a fresh finish.
How to Make Cuban Black Bean Soup
Step 1: Simmer the black beans and ham hock
Add the rinsed black beans and smoked ham hock to a large Dutch oven. Pour in enough water to cover the beans completely.
Cover with a lid and bring the water to a gentle simmer. Cook for approximately 1 1/2 to 2 hours, or until the beans begin to soften.
Keep an eye on the water level! As the beans cook, they’ll absorb water, and some of the liquid will evaporate. Add more hot water as needed to keep the beans covered and prevent them from sticking to the bottom of the pot.
Dried beans can take longer than expected to soften, so don’t worry if yours need a little extra time. The important thing is to keep them from drying out or burning.
Step 2: Prepare the sofrito
When the beans are beginning to soften, heat the olive oil in a skillet over medium-high heat.
Add the diced onion, red bell pepper, and green bell pepper. Sauté for 1 to 2 minutes, stirring occasionally.
Add the minced garlic and cook for another 30 seconds, just until fragrant.
Stir in the cumin, oregano, red wine vinegar, sugar, bay leaf, salt, and black pepper. Cook for approximately 3 minutes, stirring to combine the ingredients and allow the flavors to develop.
This aromatic mixture is your sofrito, and it’s what gives the soup its distinctive flavor.
Step 3: Add the sofrito to the beans
Transfer the sofrito to the Dutch oven with the black beans and ham hock. Stir everything together.
Bring the soup to a boil, then reduce the heat to low and let it simmer gently for another 30 to 40 minutes, or until the beans are tender and creamy.
Check the liquid level occasionally and add a little more water if needed. You want a hearty soup with enough broth to keep everything moist, not a dry pot of beans.
Step 4: Blend some of the soup
Once the beans are tender, carefully remove the ham hock and set it aside to cool slightly. Remove and discard the bay leaf.
Scoop out a portion of the beans, peppers, and broth into a heat-safe bowl. Use an immersion blender to blend this portion until smooth.
Return the blended mixture to the Dutch oven and stir well. This simple step thickens the soup naturally while leaving plenty of whole beans for texture.
You don’t need to blend all of it. Leaving some of the beans intact gives the finished soup that hearty, rustic texture.
Step 5: Shred the ham and season to taste
Check the ham hock to make sure the meat is tender enough to pull away from the bone. It should be quite tender after simmering.
Use a fork to remove the meat from the bone and shred any larger pieces. Discard the bone, skin, and any unwanted fatty pieces, then return the shredded meat to the pot.
Give the soup a good stir and taste it. Add additional salt, black pepper, or other seasonings as needed.
Step 6: Serve with your favorite toppings
Ladle the Cuban black bean soup into bowls and finish with your favorite garnishes.
I love the combination of Greek yogurt and fresh cilantro, but sour cream, lime wedges, and sliced avocado are wonderful options, too.
Serve with a slice of homemade sourdough cornbread for a cozy meal, or spoon the beans and broth over warm white rice for an equally delicious lunch or dinner.
Cuban Black Bean Soup
Ingredients
- 1 Pound dried black beans, sorted and rinsed
- 1 smoked ham hock
- 2 TBSP olive oil
- 1 small onion diced
- 1 green bell pepper
- 1 red bell pepper
- 4 cloves garlic minced
- 2 tsp dried oregano
- 2 tsp ground cumin
- 2 TBSP red wine vinegar
- 2 TBSP granulated sugar
- 1 bay leaf
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
- water as needed
Optional Toppings
- Greek Yogurt or Sour Cream
- Fresh Cilantro
- Lime Wedge
- Sliced Avocado
Instructions
- Add the black beans and ham hock to a large Dutch oven. Cover the beans with water and bring to a gentle simmer. Cover and cook for 1 1/2 to 2 hours, or until the beans begin to soften. Add more water as needed to keep the beans covered and prevent burning.
- Heat the olive oil in a skillet over medium-high heat. Add the onion and bell peppers and sauté for 1 to 2 minutes.
- Add the garlic and cook for 30 seconds. Stir in the cumin, oregano, red wine vinegar, sugar, bay leaf, salt, and pepper. Cook for approximately 3 minutes to make the sofrito.
- Add the sofrito to the Dutch oven and stir. Bring to a boil, reduce the heat to low, and simmer for another 30 to 40 minutes, or until the beans are tender and creamy. Add water as needed.Remove the ham hock and bay leaf. Set the ham hock aside to cool slightly.
- Transfer a portion of the beans, peppers, and broth to a heat-safe bowl. Blend with an immersion blender until smooth, then stir the blended mixture back into the pot.
- Shred the tender ham, discard the bone and any unwanted pieces, and return the meat to the soup.
- Taste and adjust the seasonings. Serve hot with your favorite toppings, sourdough cornbread, or warm rice.
Notes
Notes
- Dried beans may take longer than two hours to soften, depending on their age. Continue cooking until tender.
- Keep an eye on the water level throughout cooking to prevent the beans from drying out or burning.
- The recipe can be made with additional bell pepper if desired. I used one whole red and one whole green pepper.
- Refrigerate leftovers for 3 to 4 days or freeze for 2 to 3 months for best quality.
- The calorie estimate is approximate and will vary depending on the ham hock, how much meat is used, and the amount of soup in each serving.
Tips for the Best Cuban Black Bean Soup
Keep adding water as needed. Dried beans absorb quite a bit of liquid as they cook. Check the pot regularly and add more water before the beans begin sticking to the bottom.
Give the beans enough time. The cooking time can vary depending on the age of your dried beans. If they’re still firm after two hours, continue simmering until they’re tender.
Don’t skip the sofrito. Sautéing the onion, peppers, garlic, and spices helps develop the flavor before everything goes into the pot.
Blend only part of the soup. This creates a creamy consistency without losing the texture of the whole beans and tender ham.
Taste before adding more salt. Smoked ham hocks can be salty, so it’s best to adjust the seasoning at the end.
Try serving it over rice. This soup is hearty enough to enjoy by itself, but it’s also wonderful served over rice. The rice soaks up the flavorful broth and turns it into an especially filling meal.
What to Serve with Cuban Black Bean Soup
This soup is hearty enough to stand on its own, but there are plenty of delicious ways to round out the meal.
- Sourdough cornbread: This is how we served ours, and the slightly tangy cornbread was perfect alongside the smoky beans.
- White rice: Serve the soup over rice or offer a bowl on the side for an easy, filling meal.
- Fresh lime wedges: A squeeze of lime adds brightness and balances the richness of the ham.
- Avocado: Sliced avocado adds a creamy texture that pairs beautifully with black beans.
- Fresh cilantro: A sprinkle of chopped cilantro adds freshness and color.
- Greek yogurt or sour cream: A spoonful adds a cool, tangy contrast to the warm soup.
How to Store Leftover Cuban Black Bean Soup
One of the best things about this recipe is how well it works for leftovers!
Refrigerator: Allow the soup to cool slightly, then transfer it to an airtight container and refrigerate within two hours of cooking. Enjoy within 3 to 4 days.
Freezer: For longer storage, transfer the cooled soup to freezer-safe containers, leaving a little room for expansion. Freeze for about 2 to 3 months for best quality.
Reheating: Reheat on the stovetop over medium-low heat, stirring occasionally, until thoroughly hot. You can also reheat individual portions in the microwave, stirring halfway through.
The soup may thicken as it sits, especially after refrigeration. Add a splash of water or broth when reheating to bring it back to your preferred consistency.
If you plan to serve it over rice, store the rice separately and combine them when you’re ready to eat.
Frequently Asked Questions
Do I need to soak the black beans overnight?
No. This recipe starts with dried black beans and cooks them directly in the Dutch oven. Just sort through them, rinse them well, and allow enough time for them to become tender. Soaking can shorten the cooking time, so if you choose to soak them, adjust the cooking time accordingly.
Can I use canned black beans instead?
You can, but the cooking process will be different. Canned beans are already cooked, so you won’t need the initial 1 1/2 to 2 hours of simmering. You’ll also need to adjust the amount of liquid and cooking time. For this recipe, dried beans give you that traditional slow-simmered texture and allow the ham hock to flavor the broth.
Can I make Cuban black bean soup without a ham hock?
Yes. The ham hock contributes a smoky, savory flavor, but you can leave it out for a meatless version. Use vegetable broth instead of water for additional flavor, and consider adding smoked paprika to bring in some of that smoky character. Adjust the seasonings to taste.
Is Cuban black bean soup spicy?
This version isn’t particularly spicy. Cumin, oregano, garlic, and black pepper provide flavor without adding significant heat. If you prefer a little kick, you can add a pinch of cayenne pepper or some diced jalapeño to the sofrito.
Can I serve this soup over rice?
Absolutely! Serving black beans over rice is a delicious way to enjoy this recipe. Spoon the beans and their flavorful broth over warm white rice and add cilantro, avocado, or a squeeze of lime.
Why should I blend part of the soup?
Blending a portion of the beans creates a thicker, creamier broth without needing flour or cream. It also helps the soup feel rich and hearty while preserving the texture of the remaining beans and ham.
How do I know when the black beans are done?
The beans should be tender all the way through and easy to bite into, without a hard or chalky center. Cooking times vary, so continue simmering and adding water as needed until they reach the right texture.
Is this soup good for meal prep?
Yes! It reheats beautifully, and the flavors have time to mingle as it rests. Store it in the refrigerator for easy lunches and dinners throughout the next few days, or freeze portions for later.
A Cozy Twist on a Classic
This Cuban black bean soup has quickly earned a place among my favorite cozy meals. It has all the comforting qualities of a traditional pot of ham and beans, but the cumin, oregano, peppers, and tangy finish give it a flavor all its own.
We loved ours with homemade sourdough cornbread, and I can’t wait to enjoy the leftovers over rice. It’s the kind of simple, hearty meal that makes a chilly day feel a little more inviting.
If you’re looking for something a little different from your usual soup recipes, give this one a try. I think you’ll love how much flavor comes from a handful of simple ingredients and a little time on the stove.
XO, Bri
More Savory Soups To Warm You This Season
If you love a cozy bowl of soup on a chilly day, here are three more savory soup recipes to add to your seasonal meal rotation. From hearty, comforting classics to flavorful favorites, these recipes are perfect for warming up your kitchen and gathering around the table.
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