Don’t Call it Cuban Black Bean Soup

Let’s get started.  Just don’t call it a Cuban Black Bean soup.

The ingredient list is short

1 lb dry black beans

1 medium yellow onion, finely diced

1 green bell pepper, finely diced

3 cloves garlic, minced

ham hocks

1/2 cup olive oil

2 teaspoons salt

1/2 tsp ground black pepper

1 Tablespoon white distilled vinegar, added at the end

White cooked rice, to serve (if you like—we ate it both ways)

Rinse and and pick through the beans the night before, and put in a pot covered with water to soak over night.  Drain the beans and put in a large dutch oven. Add everything except the vinegar, and add 8 to 12 cups of water so that there is at least 2 inches of water above the beans.

Bring the beans to a boil, skimming off the foam that rises.  Lower to a simmer and cover the pot.  You will cook the beans a total of 4-5 hours.  Check the beans at 2 hours, adding water if necessary (you probably won’t need to).  Beans should be soft by then.  You want to cook until the soup coats the back of the spoon and some of the beans have broken down to thicken the soup.  You can also press some of the beans against the side of the pot to break them down and thicken the soup.

When the beans are nearly done, stir in the vinegar and cook 15 minutes more with the lid off.

It’s likely the meat has already fallen off the bones, but be sure to fish out all the bones before serving.  According to my friend, pass around red vinegar at the table to those who may want to add a few dashes to their soup.