Introduction

Cuban Black Bean Soup with Pork is a hearty and flavorful staple of Cuban cuisine, beloved for its comforting aroma, rich depth of flavor, and satisfying texture. This soup combines tender black beans, succulent pork, and aromatic vegetables simmered together to create a broth that is both savory and slightly sweet, accented by classic Cuban seasonings such as cumin, oregano, and bay leaves. It’s a dish that’s as nourishing as it is delicious, representing the warmth and vibrancy of Cuban home cooking.

Why I Love This Recipe

I love this recipe because it brings together simple, wholesome ingredients in a way that feels deeply satisfying. The slow-simmered black beans absorb the smoky, savory notes from the pork and aromatics, creating a broth that’s silky yet robust. Each spoonful offers a perfect balance of protein, fiber, and flavor, making it a complete and comforting meal.

This is a Must Try Dish

This soup is a must-try dish because it’s a true representation of Cuban culinary tradition. Its bold flavors are balanced by the earthiness of the black beans and the natural sweetness of sautéed onions, peppers, and garlic. It’s versatile, filling, and perfect for family meals, gatherings, or even meal prepping for the week. Once you try it, you’ll understand why black bean soup is a beloved classic in Cuban households.

Recipe Information

• Preparation Time: 20 minutes
• Cooking Time: 1 hour 40 minutes
• Total Time: ~2 hours
• Servings: 6–8 servings
• Calories per Serving: ~380 kcal
• Course: Main Course, Soup
• Cuisine: Cuban / Latin American

Ingredients

For the Soup:

• 1 lb (450 g) dried black beans, rinsed and soaked overnight (or 3 cups canned black beans, drained)
• 1 lb (450 g) pork shoulder or pork loin, cut into 1-inch cubes
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 2 bay leaves
• 1 teaspoon smoked paprika
• 6 cups water or low-sodium chicken broth
• Salt and black pepper to taste
• 1–2 tablespoons white vinegar or lime juice (optional, for brightness)

Optional Garnishes:

• Fresh cilantro, chopped
• Diced avocado
• Lime wedges
• Sliced scallions
• Cooked rice (for serving on the side)

Cooking Directions

1. Prepare the Beans:
   If using dried beans, soak overnight in water. Drain and rinse before cooking.
2. Sear the Pork:
   In a large pot or Dutch oven, heat olive oil over medium-high heat. Add pork cubes and brown on all sides. Remove and set aside.
3. Sauté Vegetables:
   In the same pot, add onions, green bell pepper, and garlic. Sauté for 5–6 minutes until softened and fragrant.
4. Add Spices:
   Stir in cumin, oregano, smoked paprika, salt, and pepper. Cook for 1 minute to bloom the spices.
5. Combine Ingredients:
   Return pork to the pot. Add soaked black beans (or canned beans) and pour in water or broth. Add bay leaves.
6. Simmer the Soup:
   Bring to a boil, reduce heat, cover, and simmer for 1 hour (or until beans and pork are tender).
7. Adjust Flavor:
   Remove bay leaves. Taste and adjust salt, pepper, and add vinegar or lime juice if desired for brightness.
8. Serve:
   Ladle soup into bowls. Garnish with cilantro, avocado, lime wedges, and scallions. Serve with white rice if desired.

Step-by-Step Preparation Method

1. Soak black beans overnight (if using dried).
2. Brown pork in a large pot with olive oil.
3. Sauté onions, peppers, and garlic until fragrant.
4. Add spices and cook briefly.
5. Combine pork, beans, broth, and bay leaves.
6. Simmer covered for 1 hour until pork and beans are tender.
7. Remove bay leaves, adjust seasoning, and add vinegar or lime juice.
8. Serve hot with optional garnishes and rice.

How to Serve

• Serve hot in deep bowls with a side of white rice or crusty bread.
• Offer lime wedges and fresh cilantro for a bright, fresh flavor.
• Garnish with diced avocado or sliced scallions for added creaminess and color.

Recipe Tips

• Use high-quality pork: Pork shoulder is ideal for tenderness and flavor.
• Don’t skip the spices: Cumin, paprika, and oregano are essential for authentic Cuban flavor.
• Cook low and slow: Simmering gently ensures tender pork and creamy beans.
• Add acidity at the end: A splash of vinegar or lime juice brightens the rich flavors.

Variations

1. Spicy Cuban Black Bean Soup: Add a chopped jalapeño or cayenne pepper for heat.
2. Vegetarian Version: Omit pork and use vegetable broth with extra vegetables like zucchini or carrots.
3. Smoky Version: Add a smoked ham hock or smoked sausage for extra depth.
4. Thicker Soup: Mash some of the beans against the side of the pot or use an immersion blender for creaminess.
5. Quick Version: Use canned beans and pre-cooked pork or rotisserie chicken to cut cooking time in half.

Freezing and Storage

• Refrigerator: Store in airtight containers for up to 4 days.
• Freezer: Freeze for up to 3 months. Thaw overnight and reheat gently on the stove.

Special Equipment Needed

• Large Dutch oven or heavy-bottomed pot
• Wooden spoon for stirring
• Knife and cutting board
• Ladle for serving

FAQ

Q1: Can I use canned beans instead of dried?
Yes, but reduce simmering time to 30–40 minutes since canned beans are already cooked.

Q2: Can I make this soup spicy?
Yes, add fresh chili peppers, cayenne, or hot sauce to taste.

Q3: What cut of pork works best?
Pork shoulder or pork loin is ideal for tenderness and flavor.

Q4: Can I make this soup ahead of time?
Yes, it tastes even better the next day as the flavors meld.

Q5: How do I thicken the soup?
Mash some beans with a spoon or use an immersion blender for a thicker consistency.

Conclusion

Cuban Black Bean Soup with Pork is a flavorful, hearty, and comforting dish that brings the warmth of Cuban home cooking to your table. With tender pork, creamy black beans, and aromatic spices, every spoonful delivers depth and satisfaction. It’s perfect for family meals, gatherings, or any day you crave a nourishing and flavorful soup. Once you try this recipe, it will become a beloved staple in your kitchen, representing the heart and soul of Cuban cuisine.