Cuban Black Bean Soup

Photo by Carlington Wilmot

March-June 2009, JamaicanEats magazine

  •  1 pound black beans
  • 1 bay leaf
  • 1 tablespoon cumin
  • 1 tablespoon oregano
  • 1 hot pepper, halved
  • 1/4 cup olive oil
  • 1 large onion, diced
  • 1 large red pepper, diced
  • 1 large green pepper, diced
  • 4 cloves garlic, chopped
  • 1 tablespoon sugar
  • 1/8 cup white vinegar
  • Salt
  • Sour cream with a pinch of cumin
  • 1 fried plantain wafer for garnish


  1. 1. In a large pot place the washed beans, cover with water plus a little extra.
  2. Add bay leaf, cumin, oregano, and hot pepper. Simmer until the beans are tender (45 minutes or longer) then remove the hot pepper.
  3. In a frying pan, sauté the green peppers and onions until translucent. Puree in a blender, this is the sofrito.
  4. In the same pan, sauté the garlic. Add to the beans, along with the sofrito, 1/4-cup olive oil, sugar, and vinegar.
  5. Season with salt and continue to cook until very thick, about 45 minutes.
  6. Garnish with cumin cream and fried plantain.
    Serves 4




-By Chef Dennis McIntosh

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