Smokey Cuban Black Bean Soup
Cuban and Vegan, these are the best black beans. This recipe is great for making in advance to eat throughout the week. It freezes well, too.
Servings Prep Time
6-8servings 25Minutes
Cook Time Passive Time
40minutes 25Minutes
Servings Prep Time
6-8servings 25Minutes
Cook Time Passive Time
40minutes 25Minutes
  1. Rinse the black beans and add them to a 5-8-quart pressure cooker. Fill the pot with water about halfway. Cover and seal pressure cooker according to the manufacturer’s instructions. Cook for 25 minutes*.
  2. While the beans are cooking, prepare the sofrito. Dice the onion and pepper and mince the garlic and herbs.
  3. To cook the sofrito, heat a small pan over medium heat.
  4. Add onions and peppers, adding liquid as needed so they don’t stick*.
  5. Once the onions and pepper are translucent, add the minced garlic, and herbs, coriander, cumin, and green olives. Sauté until tender and fragrant, about 5 minutes. **
  6. Set the sofrito aside while the beans finish cooking.
  7. Once the black beans have been cooking for 25 minutes make sure they are soft.
  8. With a potato masher, mash the beans a bit to help thicken the soup*.
  9. In the same pot, add the bay leaf, white cooking wine, liquid smoke, and sofrito. Stir and bring to a boil.
  10. After about 10 minutes, add the salt and sugar.
  11. Cook for another 2 or 3 minutes and it’s ready to serve.
Recipe Notes

Pressure Cooker: Using a pressure cooker speeds up the cooking time but is not necessary. If not using a pressure cooker, cook beans until soft and then proceed to step 2.

Cooking with Oil: Typically, the sofrito is sauteed in oil. I prefer using extra virgin olive oil towards the end of the cooking process (step 5) in order to use less oil.

Texture: Using a potato masher to thicken the soup is completely optional. You can leave it as is or use any method to mash the beans.

Thank's for Sharing!