Cuban Ham and Black Bean Soup

Western.Chefs's picture

Jan. 10, 2012


Black beans 1 Pound
Olive oil 2 Tablespoon
Lean salt pork 4 Ounce , cut into small cubes
Finely chopped onion 2 Cup (32 tbs)
Finely minced garlic 1 Tablespoon
Finely chopped green pepper 1 1/2 Cup (24 tbs)
Beef broth/Water 2 Quart
Bay leaf 1
Oregano 1 Teaspoon
Smoked ham hocks 1 1/2 Pound
Dried red peppers 2
Wine vinegar 2 Tablespoon
Dry sherry 1/4 Cup (4 tbs)
Cooked rice 4 Cup (64 tbs) (adjust quantity as needed for 12 servings)
Chopped onions/Scallions / lemon slices 2 Tablespoon (for garnish)



1. Take a bowl and add water, beans and soak overnight. Or Quickly soak the beans and drain the water.


2. Take a large kettle and heat oil in it and stir in salted pork and cook until the fat is released.

3. Stir in garlic, onions, and green pepper and cook until the vegetables turn tender.

4. Stir in beans and add beef broth or water, bay leaf, oregano, smoked ham hocks, dried red peppers and season it with salt and pepper.

5. Boil the mixture, then cook at low heat for about 2-3 hours or until beans are tender.

6. Take out the bay leaf and discard.

7. Spoon out ham hocks from kettle, separate meat from bones and chop them finely.

8. Add the bean mixture to food processor, puree it and put it back to kettle. Stir in sherry and vinegar and heat it thoroughly.


9. Serve the Cuban black bean soup with rice and garnish with lemon slices or scallions, onions and top it with chopped meat from ham hocks.

Recipe Summary

Difficulty Level: Easy
Cook Time: 190 Minutes
Ready In: 190 Minutes
Servings: 12

Nutrition Facts

Serving size

Calories 458Calories from Fat 178

 % Daily Value*

Total Fat 20 g30.8%

Saturated Fat 5 g25%

Trans Fat 0 g


Sodium 802 mg33.42%

Total Carbohydrates 49 g16.3%

Dietary Fiber 7 g28%

Sugars 3 g

Protein 22 g44%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet