Sopa de Frijol Negro con Cerdo
A hearty and flavorful black bean soup simmered with tender pieces of pork, aromatic vegetables, and spices. This comforting soup is a staple in many Honduran households, often served with a side of rice and tortillas.
🧂 Ingredients
- 1 lb Dried black beans
- 1 lb Pork shoulder(cut into 1-inch cubes)
- 8 cups Water
- 1 medium Onion(chopped)
- 4 cloves Garlic(minced)
- 1 medium Bell pepper(chopped)
- 2 medium Tomatoes(diced)
- 1/2 cup Cilantro(chopped)
- 1 tsp Cumin
- to taste Salt
- to taste Black pepper
- 2 tbsp Vegetable oil
👨🍳 Instructions
- 1
Rinse the black beans and soak them in water overnight, or use a quick soak method by boiling beans for 1 minute, then letting them sit for 1 hour.
💡 Tip: Discard soaking water before cooking. - 2
In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Brown the pork cubes on all sides.
- 3
Add the chopped onion, minced garlic, and bell pepper to the pot. Sauté until softened, about 5-7 minutes.
- 4
Add the drained black beans, diced tomatoes, cumin, salt, and pepper to the pot. Pour in 8 cups of water.
- 5
Bring the soup to a boil, then reduce heat to low, cover, and simmer for at least 1.5 to 2 hours, or until the beans are tender and the pork is cooked through. Stir occasionally.
- 6
Once the beans and pork are tender, stir in the chopped cilantro. Adjust seasoning with salt and pepper if needed.
- 7
Serve hot, garnished with extra cilantro if desired. Traditionally served with white rice and corn tortillas.
💡 Pro Tips
- ✓For a thicker soup, mash some of the beans against the side of the pot before serving.
- ✓You can add a bay leaf during the simmering process for extra flavor.
- ✓If you prefer a spicier soup, add a jalapeño or a pinch of red pepper flakes.
🔄 Variations
- Add shredded chicken or beef instead of pork.
- Incorporate other vegetables like carrots or celery.
- For a vegetarian version, omit the pork and use vegetable broth.