Cuban Black Bean Soup Recipe

Toast 1 tablespoon each of cumin and coriander seeds in a hot pan until fragrant.

Grind the toasted seeds into a fine powder using a spice grinder.

In a large pot or Dutch oven over medium-high heat, add 2 tablespoons of olive oil.

Add pork neck bones to the pot and sear until browned on both sides.

Add sliced onion, green and red bell pepper, and fresh garlic to the pot, along with bay leaves, and sauté for 3 minutes.

Season with salt and pepper to taste.

Add the ground cumin and coriander to the pot and mix well.

Add canned black beans and homemade chicken stock to the pot, mix to combine, cover, and cook for 30 minutes.

Remove the neck bones and bay leaves from the pot.

Puree the remaining soup mixture, leaving about 2 cups of whole beans intact.

Add the pork neck bones back into the pot along with the reserved whole beans and fresh chopped oregano.

Season with additional salt and pepper, and simmer for an additional 30 minutes.

Serve the soup garnished with sour cream, diced onions, peppers, and chopped cilantro.

Equipment Needed

Allergens