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Sopa de Frijoles Negros

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Black bean soup from Cuba.

  • Serves 4



  1. Pick thorough the dried beans and discard any stones or beans that are not in good shape.
  2. Soak the beans overnight, then drain.
  3. In a large pot, sauté the onion in butter or margarine until the onions are translucent.
  4. Add the beans, fresh water, the bouillon cube, ham cubes, and spices and bring to a boil, then reduce heat and cover.
  5. Simmer until the beans are tender (about 1 – 1½ hours).
  6. Remove about 1 cup of beans from soup and mash them, then return them to the soup.
  7. Keep stirring until the soup thickens.
  8. Remove bay leaves and chile pepper and discard.
  9. Add the green pepper.
  10. Cover and simmer for 15 minutes more.
  11. Serve over rice.

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