Authentic Cuban Black Bean Soup: Stovetop & Instant Pot Recipe for a Hearty, Vegan Comfort Meal

Discover the rich flavors of a hearty and filling Cuban black bean soup, perfectly crafted for both stovetop simmering and quick Instant Pot cooking. This naturally vegan-friendly recipe promises a warm, comforting, and deeply satisfying meal that will become a staple in your kitchen.

There’s nothing quite like a bowl of exceptionally cozy, warm, and comforting soup to soothe the soul and nourish the body. For me, that ultimate comfort comes in the form of a rich Cuban black bean soup. This isn’t just any soup; it’s the dish that consistently sees me through chilly seasons and moments when I need a little extra care. My first taste of this incredible soup was at a charming local restaurant shortly after moving into a new home. It was a particularly cold evening, and the warmth and unique flavor of that first bowl left an indelible mark, inspiring countless return visits for culinary inspiration.

Last year, when I was battling a month-long illness, soup became my primary sustenance. After exhausting my usual rotation of flu-fighting chicken noodle, herb-loaded chicken orzo, and my beloved Italian wedding soup, I yearned for something new, something with a different flavor profile to break the monotony. That’s when this Cuban black bean soup truly shined. It offered a refreshing change with its tender black beans, thick and robust broth infused with bell peppers, onions, and garlic. The distinctive sweet and slightly tangy base was utterly addicting. Paired with a generous scoop of fluffy white rice, it transformed into a complete, deeply comforting meal – a dish I could happily savor every day of the year.

Why You’ll Love This Cuban Black Bean Soup Recipe

What sets this homemade Cuban black bean soup apart is its inherent wholesomeness and versatility. It’s naturally vegetarian-friendly, and with a simple swap of vegetable stock for chicken stock, it becomes a completely vegan delight. The robust flavor profile is so satisfying that you won’t miss any meat. I often serve it over fluffy white rice, adorned with fresh diced or sliced avocados for added creaminess and texture. It’s this simple combination that makes it so ridiculously comforting and nourishing.

For those familiar with cheater Cuban black beans, you might notice some similarities. While my personal twist sometimes includes cilantro and lime (not strictly traditional but delicious!), this soup can easily be adapted. To transform it into a more traditional Cuban black bean dish, simply reduce the amount of stock slightly or allow it to simmer longer until more liquid evaporates and the beans stew down into a thicker consistency. Just remember to hold back on the salt until the very end, as the reduced liquid will concentrate the flavors. And if your love for black beans extends to refried beans, rest assured, I have you covered there too. Consider me the reigning black bean queen – my obsession is real!

Essential Ingredients for Authentic Cuban Black Bean Soup

Crafting this flavorful Cuban black bean soup relies on a harmonious blend of simple yet impactful ingredients. Each component plays a crucial role in building the soup’s distinctive character:

• Oil: The foundation for our aromatic sofrito, typically olive oil or a neutral cooking oil.
• Dried Black Beans: The star of the show. Using dried beans provides superior flavor and texture compared to canned, though they require a bit more preparation time.
• Onions: A cornerstone of Cuban cooking, providing sweetness and depth to the base.
• Peppers: A combination of green and red bell peppers adds sweetness and color, while a Cubanelle or Serrano pepper introduces a subtle warmth and authentic Cuban flavor. Adjust the amount or remove seeds for less spice.
• Garlic Cloves: Don’t skimp on the garlic! Freshly minced garlic is essential for that pungent, aromatic kick that defines Cuban cuisine. We love it with 10 cloves for maximum flavor.
• Bay Leaves: These aromatic leaves infuse the broth with a subtle, earthy fragrance during simmering.
• Vegetable or Chicken Stock: The liquid base for the soup. Use vegetable stock for a vegan option, or chicken stock for a richer flavor profile.
• Dried Oregano & Ground Cumin: These two spices are non-negotiable for achieving the classic, earthy, and warm Cuban flavor.
• Red Wine Vinegar: A touch of red wine vinegar provides the essential tanginess that brightens the soup and balances the richness of the beans.
• Brown Sugar (or Muscovado Sugar): A hint of sweetness is crucial to complement the tanginess and savory notes, creating a complex and well-rounded flavor. Muscovado sugar offers an even deeper molasses-like flavor if available.

How to Make Cuban Black Bean Soup in the Instant Pot

The Instant Pot offers a fantastic, time-saving way to prepare this hearty soup, allowing you to go from dried beans to a delicious meal in under an hour without pre-soaking. Here’s how:

1. Sauté Aromatics: Begin by selecting the ‘Sauté’ setting on your Instant Pot. Once hot, add the oil, then the chopped onions, peppers, minced garlic, and bay leaves. Sauté for 5-6 minutes until the vegetables soften and the onions become translucent, creating a flavorful sofrito base.
2. Add Beans & Liquids: Rinse your dried black beans thoroughly and add them directly to the Instant Pot. Pour in the vegetable or chicken stock, then stir in the dried oregano and ground cumin.
3. Pressure Cook: Secure the Instant Pot lid, ensuring the vent is set to the ‘Sealing’ position. Select the ‘Manual’ or ‘Pressure Cook’ setting and cook on high pressure for 30 minutes. If you are using older or organic dried black beans, they might require an additional 5-10 minutes of cooking time to become perfectly tender.
4. Natural Release & Finish: Once the cooking cycle is complete, allow a natural pressure release (NPR) for 10 minutes. This helps prevent bean skins from bursting and ensures a creamier texture. After 10 minutes, carefully perform a quick release (QR) to release any remaining pressure. Remove the bay leaves.
5. Season & Serve: Stir in the red wine vinegar, brown sugar, and salt. Taste and adjust seasonings as needed, adding more vinegar, sugar, or salt to achieve your preferred balance. Ladle into bowls and top with your favorite garnishes.

Stovetop Method: Preparing Your Black Beans for Success

If you opt for the traditional stovetop method, preparing your black beans beforehand is the most crucial step. Pre-treating the beans significantly reduces cooking time and ensures a beautifully tender result. There are two effective methods for this:

• Overnight Soak (Recommended): For optimal results and ease of cooking the next day, an overnight soak is highly recommended. Place your dried black beans in a large bowl, ensuring there’s plenty of room for expansion (about three times the volume of the beans). Fill the bowl generously with cold water. Rinse the beans thoroughly, drain, and repeat once more. Then, refill the bowl with fresh water and allow the beans to soak for 8-12 hours, or overnight. This process not only speeds up cooking but can also aid in digestibility. After soaking, drain and rinse the beans thoroughly before using them as directed in the recipe.
• Quick Soak Method: Forgot to soak your beans? No problem! The quick soak method is a great alternative. Add the dried beans to a medium pot and cover them with water by several inches. Bring the water to a rolling boil and let the beans cook for exactly two minutes. After two minutes, remove the pot from the heat completely, cover it, and let the beans sit undisturbed in the hot water for one hour. Drain and rinse the beans thoroughly, and they will be ready to use as if they had been soaked overnight.

How to Make Cuban Black Bean Soup on the Stovetop

Once your black beans are properly soaked and prepared, cooking this soup on the stovetop is a straightforward and rewarding process, allowing the flavors to meld beautifully over a longer simmer:

1. Build the Sofrito: In a large, heavy-bottomed Dutch oven or soup pot, heat the oil over medium-high heat. Add the chopped peppers, onions, minced garlic, and bay leaves. Sauté for 5-7 minutes, stirring occasionally, until the vegetables have softened and the onions are translucent and fragrant. This aromatic base is key to the soup’s flavor.
2. Simmer the Soup: Add the pre-soaked black beans (drained and rinsed), 6 cups of vegetable or chicken stock, dried oregano, and ground cumin to the pot. Stir everything together to combine. Bring the soup to a rolling boil, then immediately reduce the heat to low. Cover the pot, leaving a small slit for steam to escape, and let it simmer gently for approximately 1 ½ to 2 hours, or until the black beans are incredibly tender and creamy. Stir occasionally to prevent sticking.
3. Adjust Consistency (Optional): For a thicker, more velvety consistency, you can puree about half of the soup using an immersion blender directly in the pot, or carefully transfer half to a standard blender (vent the lid!). Alternatively, and my personal preference to avoid extra cleanup, simply use a wooden spoon to smash some of the beans against the side of the pot. The beans should be soft enough to mash easily, naturally thickening the broth. Remove the bay leaves before proceeding.
4. Final Seasoning & Serving: Season the soup with 2-3 tablespoons of red wine vinegar, 1 tablespoon of brown sugar, and ½ teaspoon of salt. Stir well, then taste and adjust the seasonings to your personal preference. You might want more vinegar for tang, more sugar for sweetness, or additional salt. If you desire an even thicker soup, you can continue to simmer it uncovered for another 15-30 minutes. Keep in mind that the soup will naturally thicken as it cools. Allow the soup to cool for about 15 minutes before serving for optimal consistency and flavor. Ladle into bowls and garnish generously with chopped avocados, fresh cilantro, and diced raw onions for a burst of freshness and texture. Serve hot, preferably with a side of fluffy white rice.

Delicious Ways to Serve Cuban Black Bean Soup

This versatile Cuban black bean soup offers several delightful serving options to suit your taste and dietary preferences:

1. Light and Fresh: If you’re looking to reduce carb intake, serve the soup as a standalone meal, focusing on vibrant toppings. I often enjoy it with a generous sprinkle of fresh chopped cilantro, diced raw red onions for a zesty bite, and a handful of leftover chopped bell peppers for added crunch and color. A squeeze of fresh lime juice can also brighten the flavors beautifully.
2. Traditional & Hearty: For the ultimate comforting experience, serve this soup in a large bowl over a scoop of freshly made fluffy white rice. The rice soaks up the rich broth, creating an incredibly satisfying and complete meal. This classic combination is especially wonderful on a chilly or rainy day, offering both warmth and deep flavor.
3. Optional Toppings: Beyond cilantro, onions, and avocado, consider adding a dollop of sour cream or a swirl of vegan cashew cream for extra richness (if not strictly vegan), a drizzle of high-quality olive oil, or a few dashes of your favorite hot sauce for a touch of heat.

Storing Leftovers and Freezing Cuban Black Bean Soup

One of the best qualities of this Cuban black bean soup is how well it stores and freezes, making it perfect for meal prepping!

• Refrigeration: Leftover soup can be stored in an airtight container in the refrigerator for up to 4-5 days. In fact, the flavors often deepen and meld even more beautifully after a day or two, making it an ideal candidate for making a big batch on the weekend to enjoy throughout the week.
• Freezing: This soup freezes exceptionally well. Allow the soup to cool completely, then transfer it to freezer-safe containers or heavy-duty freezer bags. Leave a little headspace for expansion if using containers. It can be frozen for up to 3-4 months. When ready to enjoy, thaw overnight in the refrigerator or gently reheat from frozen on the stovetop over low heat, adding a splash of water or stock if needed to reach the desired consistency.
• Meal Prep: Its freezer-friendly nature and improved flavor over time make it perfect for boxed lunches. Portion it out into individual containers, freeze, and simply grab and reheat for a wholesome and convenient meal during busy weekdays.

Expert Tips for Making the Best Cuban Black Bean Soup

• For a Faster Soup: When time is of the essence, the Instant Pot method is your best friend. It eliminates the need for pre-soaking the beans, significantly cutting down the total preparation and cooking time from dried beans to a finished, delicious soup in roughly an hour.
• Dealing with Older Beans: If you’re using organic black beans or beans that have been sitting in your pantry for a while, be aware that they can take longer to cook. Older beans have drier skins and can be harder to rehydrate. In the Instant Pot, this might mean adding an extra 5-10 minutes to the pressure cooking time. For the stovetop method, simply continue simmering until they are perfectly tender. Always taste a few beans to check for doneness before concluding the cooking process.
• Adjusting Consistency: If your soup turns out thinner than desired, you can simmer it uncovered for a longer period to allow some liquid to evaporate. Conversely, if it’s too thick after sitting (which often happens), simply stir in a bit more vegetable or chicken stock, or even water, until it reaches your preferred consistency.
• Seasoning to Taste: The final seasoning with red wine vinegar, brown sugar, and salt is crucial. Don’t be afraid to taste and adjust. A little more vinegar can brighten it, a touch more sugar can balance the acidity, and salt always enhances the overall flavor.
• Fresh Ingredients Matter: While dried spices are used, fresh onions, peppers, and garlic make a significant difference in the depth of flavor for your sofrito.

Yield: 7-8 servings

Hearty Cuban Black Bean Soup (Stovetop + Instant Pot)

Prep Time
20 minutes

Total Time
1 15 minutes

A hearty and filling Cuban black bean soup that you can make on the stovetop or in the Instant Pot. This naturally vegan-friendly recipe is sure to be warm, comforting, and packed with authentic flavor!

Ingredients

For the Sofrito:

• 3 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 1 ½ green bell peppers, finely diced
• ½ red bell pepper, finely diced
• 1 Cubanelle pepper or Serrano pepper, finely chopped (remove ribs and seeds for less spice)
• 6-10 cloves garlic, minced (we love it with 10 for intense flavor!)
• 3 bay leaves

For the Cuban Black Bean Soup:

• 1 pound (~2 cups) dried black beans, rinsed (soak overnight or quick soak if doing the stovetop version)
• 5-6 cups vegetable or chicken stock (use 5 for Instant Pot, 6 for Stovetop)
• 2 teaspoons EACH: dried oregano AND ground cumin
• 2-3 tablespoons red wine vinegar (adjust to taste)
• 1 tablespoon brown sugar (or Muscovado sugar for deeper flavor)
• ½ teaspoon salt, or to taste (add at the end)
• Fresh cilantro, diced avocado, and diced red onion, for garnish (optional)

Instructions

1. SAUTÉ AROMATICS: Heat the olive oil in a 4-quart (or larger) Dutch oven or soup pot (or use the ‘Sauté’ setting on your Instant Pot) over medium-high heat. Once the oil is warm and shimmering, add the chopped onions, bell peppers (green and red), Cubanelle/Serrano pepper, minced garlic, and bay leaves. Sauté for 5-7 minutes, stirring occasionally, until the vegetables have softened and the onions are translucent.
2. STOVETOP METHOD: After sautéing the aromatics, add the pre-soaked (and drained) black beans, 6 cups of vegetable or chicken stock, dried oregano, and ground cumin to the pot. Stir to combine thoroughly and bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot (leaving a small crack for steam to escape), and let it simmer gently for 1 ½ – 2 hours, or until the beans are cooked through and very tender. Remove the bay leaves before proceeding.
3. INSTANT POT METHOD: After sautéing the aromatics, add the un-soaked (rinsed) black beans, 5 cups of vegetable or chicken stock, dried oregano, and ground cumin to the Instant Pot. Stir well. Secure the lid, ensuring the vent is sealed. Cook on ‘Manual’ or ‘Pressure Cook’ (high pressure) for 30 minutes. If using older or organic beans, an additional 5-10 minutes may be required. Once the timer goes off, allow a natural pressure release for 10 minutes. Then, perform a quick release to vent any remaining pressure. Carefully remove the lid, stir the soup, and check the beans for doneness. Remove the bay leaves.
4. FINISH & SEASON (BOTH METHODS): To achieve a thicker consistency, you can carefully transfer about half of the soup to a blender and puree, then return it to the pot. Alternatively, and to minimize cleanup, use a wooden spoon or potato masher to smash some of the tender beans against the side of the pot until your desired consistency is reached. Season the soup with 2-3 tablespoons of red wine vinegar, 1 tablespoon of brown sugar, and ½ teaspoon of salt. Stir and taste, adjusting with additional vinegar, sugar, or salt as needed to balance the flavors. Allow the soup to cool for about 15 minutes before serving; it will thicken further as it rests. Serve hot, topped generously with chopped avocados, fresh cilantro, and diced red onions. Enjoy with a side of fluffy white rice for a complete meal!

Notes

• For the stovetop method, proper bean preparation is key. It’s highly recommended to soak the beans overnight (8-12 hours). If you don’t have time for an overnight soak, use the quick soak method: add beans to a pot, cover with water, bring to a boil for 2 minutes, then remove from heat, cover, and let sit for 1 hour. Drain and rinse before use.
• The soup naturally thickens as it sits, especially once cooled and refrigerated. When reheating leftovers, you may need to add a splash of vegetable stock or water to thin it back to your desired consistency.
• Feel free to adjust the amount of peppers (especially Serrano/Cubanelle) and garlic to your preference. For more heat, leave some seeds in the spicy peppers.

Have you made this recipe?

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