Cuban Black Bean Soup

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5 hours 6 Servings Print RecipeEmail Recipe


3cupblack turtle beans
2tablespoonbeef extract
1 celery stalk (sliced)
1 bay leaf (broken)
1tablespoonground parsley
1teaspoonfines herbes
1 green pepper (finely chopped)
2mediumonions (peeled and chopped)
1clovegarlic (peeled and mashed)
1⁄3poundsalt pork
1cupchianti or full-bodied red wine


Wash beans. Look over for discards. Rinse and drain. Cover with cold water and let soak overnight. To cook, drain beans. Add to large soup pot with 2 quarts of cold water. Add beef extract, celery, bay leaf, ham, parsley, fines herbes, and paprika. Cook green pepper, onions, and garlic in skillet with salt pork 5 minutes or until all are hot and Browning. Add contents of skillet to soup pot. Stir to mix. Cover and bring to a boil. Lower heat and let simmer slowly 4 hours.

Stir mixture vigorously every half hour. Before serving, add wine. Reheat just to boiling point. Serve in warmed deep bowls.


Preparation time does not include overnight soaking of beans. Beef extract is a highly concentrated beef stock, not as common today. You may substitute a beef bullion cube for the extract.

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