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Cuban Black Bean Soup with Pork

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Course Soups
Cuisine Latin American
Servings 8 servings
Calories 300 kcal

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)

Instructions
 

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