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Smoky Cuban Black Bean Soup

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PREP TIME
15 min
COOKING TIME
85 min
TOTAL TIME
580 min
SERVINGS
8 servings
Lunch Dinner Cuban
Smoky Cuban Black Bean Soup
Ingredients
  • 1 pound dried black beans
  • 1/4 cup vegetable oil
  • 1 large yellow onion, finely chopped
  • 1 tablespoon smoked paprika
  • 2 teaspoons cumin seeds
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 8 cloves garlic, minced
  • 2 teaspoons dried Mexican oregano, crushed between your fingers
  • 2 bay leaves
  • 6 cups vegetable stock
  • 1 cup diced smoked tempeh bacon (such as Lightlife® Organic Smoky Tempeh Strips®)
  • 2 tablespoons dark rum
  • 1 jalapeño pepper, seeded and chopped
  • 2 cups water
  • 1 1/2 teaspoons salt
  • salt and freshly ground black pepper to taste
  • 1/2 cup sliced hard-boiled eggs
  • 1/2 cup finely chopped red onion
Instructions
1
Begin by submerging black beans in a substantial container, covering them with multiple inches of chilled water. Allow the beans to soak for an extended period, typically 8 hours or overnight.
2
Drain the water from the container and rinse the black beans with fresh, clean water to remove any impurities.
3
Next, heat a generous amount of oil in a large, heavy-bottomed pot or stockpot over medium heat. Cook and stir the yellow onion, paprika, and cumin seeds until they release their fragrance, taking approximately 3 minutes.
4
Add the red bell pepper, green bell pepper, garlic, oregano, and bay leaves to the pot. Continue cooking and stirring until the onion becomes translucent and the bell peppers become tender, a process that requires about 6 to 8 minutes.
5
Combine vegetable stock, black beans, tempeh, rum, and jalapeno pepper into the onion mixture. Increase the heat to medium-high and bring the mixture to a gentle simmer, then reduce the heat to medium-low. Cook until the beans are tender, which should take around 45 minutes.
6
Add water to the bean mixture and season with 1 1/2 teaspoons of salt. Cook, stirring occasionally, until the beans begin to break apart and the soup thickens, a process that may take 30 to 40 minutes. Season with salt and pepper to taste.
7
Finally, remove the bay leaves from the soup and ladle it into bowls. Garnish with hard-boiled eggs and red onion to complete the dish