Cuban Black Bean Soup with Smoked Ham Hock
Cuban Black Bean Soup with Smoked Ham Hock is made with black beans simmered with smoked ham hocks and aromatic ingredients like onions, garlic, bell peppers, and spices. The infusion of flavors creates a deeply satisfying and robust soup.
Servings 6
Ingredients
- 1 lb dried black beans
- 2 tbsps olive oil
- 1 large yellow onion diced
- 1 large green bell pepper seeded, and diced
- 4 garlic cloves minced
- 1 tsp ground cumin
- 1 tsp cumin seeds toasted
- 1 tsp dried oregano
- 2 dried bay leaves
- 8 cups water or chicken stock
- 1 lb smoked ham hocks about two pieces
- ΒΌ cup cilantro finely chopped
- 1 tbsp lime juice
- Salt and freshly ground black pepper to taste
- Sour cream optional
Instructions
- Pick through the dried black beans and soak in cold water to cover overnight. Drain and rinse well.
- In a large pot, saute onions and green peppers in olive oil over medium heat until the vegetables are softened, about 10 minutes. Add the garlic, cumin, cumin seeds, oregano, and bay leaves, and cook for an additional minute.
- Add water or stock, ham hocks, and soaked beans to the pot. Bring it to a boil, then lower to a simmer, covered, stirring occasionally, and cook until the beans are tender and the soup is thickened, about 1.5 hours.
- Remove the ham hocks and let cool. Remove and discard the ham bone. Shred the meat and return it to the pot. Stir in cilantro and lime juice, and heat through. Season with salt and pepper to taste. Serve hot.
Notes
*Soaking the beans overnight shortens the cooking time. If you haven't had a chance to do that, you can put the beans in a pot covered with water, bring it to a boil, and remove from heat. Set it aside for at least an hour, rinse, drain, and continue with the instructions above.
