Black Bean Soup (Frijoles Negros)

Black Bean Soup

Black Bean Soup (Frijoles Negros)

Black beans have always been a staple in my house. I can vividly remember the sound of a pressure cooker doing its job on the stove, while the house filled with the aroma of green peppers, onions, and black beans – my version of soul food (Cuban food).

This black bean recipe has been passed down to me by my mother, who in my opinion, is one of the best cooks I have ever met. Anyone that has ever had her cooking, be sure to give her a shoutout in the comments!

I will note that this recipe has been modified so it can be made in a normal pot, as opposed to the original recipe that calls for a pressure cooker. I usually cook mine in a cast iron dutch oven, like this one. While a normal stockpot will work just fine, I prefer the way a dutch oven cooks.

On To The Soup!

*If time permits, complete step 1 & 2 the night before cooking, it’ll really soften the beans!

1.) When cooking dried beans, always sift through them and remove any stones and/or shriveled up beans. Then rinse the beans in a strainer.

2.) Place the beans in a pot with about 8 cups of water, a large bay leaf, and let them soak overnight uncovered (or for at least 6-8 hours the day of)

~ Step 2 ~

Once your beans are done soaking, let the cooking begin!

3.) Put your pot of beans on the stove and add:

  • 3/4 of your chopped onion
  • 3/4 of your chopped green pepper

Let the beans simmer for about 60-80 minutes or until they begin to soften. (Depending on your stove, I usually let my beans simmer on medium-high, you don’t want your beans sitting in a full boil)

4.) *STIR FREQUENTLY* – and by frequently I mean every 5 minutes or so. You don’t want your beans burning on the bottom of your pot! Trust me, burned beans at the bottom means your whole pot of soup will taste burnt.

5.) During the last 20 minutes or so of cooking, chop up the remainder of your onion and green pepper.

6.) Now comes the sofrito. Add to a saucepan on medium heat:

  • 1/4 cup of olive oil
  • The remainder of the onion and green pepper you just chopped up
  • 1 bay leaf

Cook until onions are translucent.

7.) Once the onions are translucent, add tomato sauce, olives w/ juice, and 1/2 teaspoon of Adobo. Cook for 3-5 minutes, stirring frequently.

8.) After cooking for 3-5 minutes, pour your sofrito into the beans. Add vinegar, sugar and 1/2 teaspoon of Adobo. I usually add a little more olive oil – bring on the antioxidants

~ Step 8 ~

9.) Reduce to medium heat and let cook for about 30-40 minutes, or until beans are soft.

That’s it!

Voila! Delicious Black Bean Soup to warm your soul. You can garnish this soup with anything from fresh cilantro, sour cream, a swirl of olive oil, or pour it on a scoop of rice!

Enjoy!

Yield: Serves 6-8 People

Black Bean Soup (Frijoles Negros)

Black Bean Soup (Frijoles Negros)
A Cuban staple - "Frijoles Negros", or black beans. This flavorsome recipe can be enjoyed a number of different ways; savor them as a soup, or poured over a serving of rice. However you choose, this black bean recipe is sure to become a favorite in your home, as it is in ours.
Cook Time 1 hour 45 minutes
Total Time 1 hour 45 minutes

Ingredients

Instructions

1.) Sift through beans and remove any stones or shriveled beans - then rinse in strainer

2.) Place beans in pot with 8 cups of water, 1 large bay leaf, and let soak overnight uncovered (or at least 6-8 hours during the day of cooking)

3.) When beans are done soaking, place the same pot on the stove - add 3/4 of your chopped onion, 3/4 of your chopped green pepper, 1 packet of Sazon Goya, and salt to taste

4.) Let simmer for about 60-80 minutes or until beans begin to soften. Stir frequently.

5.) During the last 20 minutes or so of cooking, chop up the remainder of your onion and green pepper.

6.) Make sofrito. Add to saucepan: 1/4 cup of olive oil, remainder of the onion and green pepper you just chopped up, 1 bay leaf, and a packet of Sazon Goya. Cook until onions are translucent. 

7.) Once onions are translucent, add 3/4 cup of tomato sauce, 10-12 olives w/ 1 tbsp of olive juice, and 1/2 teaspoon of Adobo. Cook for 3-5 minutes, stirring frequently.

8.) Stir your sofrito into the beans. Add 1 tsp vinegar, 1 tsp sugar, and 1/2 tsp of Adobo. (I usually add a little more olive oil)

9.) Reduce to medium heat and let cook for about 30-40 minutes, or until beans are soft.

You're all done!

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