Hearty Smoky Black Bean Soup, Cuban Style

Ingredients 0/18

Step 1

Soak the black beans in a large bowl, covering them with a few inches of cool water. Let them sit for at least 8 hours or overnight. Once they’re soaked, drain and rinse the beans well.

Step 2

Heat some oil in a big pot over medium heat. Toss in the chopped yellow onion, paprika, and cumin seeds, and cook them for about 3 minutes until you can really smell those spices. Then add the red and green bell peppers, garlic, oregano, and bay leaves. Keep stirring and cooking until the onions turn translucent and the peppers soften, which should take around 6 to 8 minutes.

Step 3

Pour in the vegetable stock and add the soaked black beans, tempeh, a splash of rum, and the jalapeño pepper. Turn the heat up to medium-high and bring everything to a gentle simmer. Once simmering, lower the heat to medium-low and let it cook until the beans are tender, about 45 minutes.

Step 4

After that, add some water to the pot and season with about 1 1/2 teaspoons of salt. Keep the soup simmering, stirring now and then, until the beans start to break down and the soup thickens—this should take around 30 to 40 minutes. Taste and adjust the seasoning with salt and pepper as needed. Don’t forget to fish out the bay leaves before serving.

Step 5

Serve the soup hot, topped with slices of hard-boiled eggs and a sprinkle of red onion for a little extra flavor and crunch.