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Recipe archive
America's Melting Pot
Black Bean Soup hero image coming soon
1900s-present - Cuban immigrants and Cuban American home cooks and restaurants
Black bean soup connects Caribbean, Spanish, and Cuban cooking traditions with American tables through Florida, Cuban American restaurants, and home kitchens. It is economical, filling, and deeply flavored when the beans are simmered slowly.
Difficulty
Easy
Prep time
20 minutes plus soaking
Cook time
2 hours 15 minutes
Total time
2 hours 35 minutes plus soaking
Servings
6 servings
Region
Florida and Cuban American communities
Era introduced
1900s-present
Introduced by
Cuban immigrants and Cuban American home cooks and restaurants
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Black bean soup is a pantry dish with a wide cultural map. Cuban versions build flavor from sofrito, bay, cumin, and vinegar, and Cuban American restaurants helped make the soup familiar in Florida and beyond. The technique is simple but not rushed: soak beans, simmer until creamy, then brighten the pot at the end. Serve with rice, chopped onion, or lime.
Drafted with Cuban black bean soup context from The Kitchn (https://www.thekitchn.com/recipe-cuban-black-bean-soup-98048), Cuban sofrito and black bean background from Kitchen Project (https://www.kitchenproject.com/history/Beans/BlackBeans/CubanBlackBeanSoup.htm), and method context from Leite Culinaria (https://leitesculinaria.com/84803/recipes-black-bean-soup.html).
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