Sopa de Frijoles Negros Puertorriqueña
A hearty and flavorful black bean soup, a staple in Puerto Rican cuisine, often served as a comforting main course or a substantial side dish. This version is enriched with sofrito, smoked ham hock, and a touch of vinegar for brightness.
🧂 Ingredients
- 1 lb Dried black beans(soaked overnight or quick-soaked)
- 1 lb Smoked ham hock
- 8 cups Water or chicken broth
- 3 tbsp Sofrito
- 1 medium Yellow onion(finely chopped)
- 4 cloves Garlic(minced)
- 2 leaves Bay leaf
- 1 tsp Ground cumin
- 1/2 tsp Dried oregano
- to taste Salt
- to taste Black pepper
- 1 tbsp White vinegar(or to taste)
- 2 tbsp Olive oil
- 1/4 cup Cilantro(chopped, for garnish)
- for serving White rice
👨🍳 Instructions
- 1
Rinse the soaked black beans thoroughly. Place them in a large pot with the smoked ham hock and 8 cups of water or chicken broth. Bring to a boil, then reduce heat, cover, and simmer for about 1 hour, or until beans are tender.
⏱️ 1 hour - 2
While the beans are simmering, heat olive oil in a separate skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
⏱️ 8 minutes - 3
Stir in the sofrito, cumin, and oregano into the skillet. Cook for 2-3 minutes, stirring constantly, until fragrant.
⏱️ 3 minutes - 4
Once the beans are tender, remove the ham hock from the pot. Shred the meat from the bone, discarding any excess fat or skin, and return the shredded meat to the pot. Discard the bay leaves.
- 5
Add the sautéed sofrito mixture to the pot with the beans. Stir well to combine. If the soup is too thick, add a little more water or broth to reach desired consistency.
💡 Tip: For a smoother soup, you can mash some of the beans against the side of the pot or use an immersion blender for a few pulses. - 6
Season the soup generously with salt and black pepper to taste. Stir in the white vinegar just before serving for a touch of acidity.
- 7
Ladle the hot soup into bowls. Garnish with fresh chopped cilantro and serve immediately with white rice.
💡 Tip: A dollop of sour cream or a drizzle of hot sauce can also be added as a garnish.
💡 Pro Tips
- ✓Soaking beans overnight is recommended for best results, but a quick soak (boiling for 1 minute, then letting sit for 1 hour) can be used if time is short.
- ✓The smoked ham hock adds a crucial depth of flavor. If unavailable, a piece of smoked ham or even bacon can be used, but the flavor will be different.
- ✓Sofrito is a key aromatic base in Puerto Rican cooking. You can find it pre-made in Latin markets or make your own.
🔄 Variations
- Add diced potatoes or carrots along with the beans for a heartier soup.
- For a vegetarian version, omit the ham hock and add smoked paprika for a smoky flavor.
- Serve with a side of tostones or crusty bread.