Sopa de Frijol Negro (Cuban Black Bean Soup) is a traditional Cuban recipe for a classic and hearty soup of black beans hand ham hock in an onion, herb and spice base. The full recipe is presented here and I hope you enjoy this classic Cuban version of: Cuban Black Bean Soup (Sopa de Frijol Negro).
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Ingredients:
2.25l water
200g dried black beans, soaked over night in 2l water and drained
250g ham hock or bacon joint
1 tsp crushed chilli flakes
1 garlic clove, crushed
1 tbsp Cuban oregano, finely chopped
1 yellow onion, peeled and chopped
2 tsp prepared mustard
handful of chopped parsley
handful of chopped celery (with leaves)
salt and freshly-ground black pepper, to taste
Method:
Combine the soaked beans and water in a large pot. Bring to a boil, reduce to a simmer and cook for about 5 hours, or until tender.
At this point, add all the remaining ingredients, bring back to a simmer and cook for 2 hours more (be careful at this point that the soup does not burn).
Adjust the seasonings to taste, take off the heat, divide between six bowls and serve.
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