Cuban Spiced Black Bean Soup : World Spice Merchants

Cuban Spiced Black Bean Soup

As the days are getting shorter, the air is getting colder, and here in Seattle the sun is making fewer and fewer public appearances. It can be easy to get lost in the gloomy grey blanket of winter in the Pacific Northwest (I know I'd rather be on a beach), but winter does bring the time for some of my favorite meals. Rich, hearty, long-simmering stews, soups, and braised meats can be the perfect accompaniment to a cozy night indoors by the fire or fortification to warm you from the inside when you have to brave the elements outdoors.

To beat the winter blues, I like to crank up the rumba, turn on the sun lamp, and make a big pot of black bean soup with

Cuban Spice

This delightful Cuban blend combines savory spices with herbal and citrus flavors to impart Caribbean flair to any dish. We've included both Mediterranean and Mexican oreganos alongs...

, while day dreaming about a Havana vacation. Our Cuban Spice adds a bright flavor to hearty ingredients like black beans and ham, and brings them together with fresh ingredients . Although this recipe is very mild, it takes a few hot peppers quite well for those of us looking for a little extra zing.

Ingredients

For the Soup:

1 pound dried black beans
2

Bay Leaf - Turkish

Bay Leaf - Turkish

Deep, base flavors that are essential in everything from Creole to Italian cuisine are the signature of Turkish bay leaves, and these have more savory flavor than any other we've tas...
2 tablespoons

Cuban Spice

Cuban Spice

This delightful Cuban blend combines savory spices with herbal and citrus flavors to impart Caribbean flair to any dish. We've included both Mediterranean and Mexican oreganos alongs...

, ground
Diamond Crystal - Kosher Salt

Diamond Crystal - Kosher Salt

Diamond Crystal is our go-to all purpose kosher salt. Developed in 1886 using a special process which creates a unique, hollow, multi-faceted crystals, this all-purpose salt is free ...
1 onion, medium dice
3 cloves garlic, minced
1-1/2 bell peppers, medium dice
2 ham hocks
1/3 cup olive oil
1/4 cup apple cider vinegar

For the Garnish:

1/2 cup sour cream
1/2 bell pepper, medium dice
1 avocado, sliced
2 tablespoons of cilantro, chopped

Preparation

For the Soup:
Wash the black beans and soak overnight.

In a large Dutch oven, heat half of the olive oil over medium heat. Sauté the onions for several minutes until they begin to soften. Add garlic and bell pepper and continue to sauté for about two minutes, adding extra olive oil as needed to prevent sticking.

Rinse the black beans and add to the vegetables in the pot, adding water to an inch above the beans. Stir in remaining olive oil, bay leaves, vinegar and Cuban spice. Add salt and pepper to taste.

Add ham hocks, ensuring that they're covered by the liquid.

Bring to a boil, skimming and discarding any foam or scum that rises to the top. Lower heat to a simmer, or place Dutch oven in a 300 degree oven.

After about 2 hours check the soup, stirring and adding liquid as necessary. Return to low heat or oven for 3 hours.

After about 3 hours remove ham hocks and pull any meat off the bone that hasn't already fallen off. Discard bones.

For the Garnish:
Serve soup with a dollop of sour cream, avocado, cilantro and diced bell pepper.