Sopa Negra Cubana

Sopa Negra is Cuba's deeply flavoured black bean soup, a cornerstone of the island's culinary identity rooted in the African and Spanish traditions brought together under colonial rule. Thick, smoky, and aromatic with cumin and bay, it is traditionally served with a soft-boiled egg floating in the bowl and white rice on the side.

Serves: 6

Ingredients

• 500g (1 lb) dried black beans, soaked overnight and drained
• 2 litres (2 quarts) water
• 60ml (¼ cup) olive oil
• 1 large white onion, finely diced
• 1 green bell pepper, finely diced
• 6 garlic cloves, minced
• 2 tsp (10ml) ground cumin
• 1 tsp (5ml) dried oregano
• 2 bay leaves
• 60ml (¼ cup) dry white wine or cooking wine
• 2 tsp (10ml) cider vinegar
• 1 tsp (5ml) sugar
• Salt and black pepper to taste
• 6 eggs (for serving)
• Cooked white rice, for serving

Instructions

1. Place the drained beans in a large pot with the water. Bring to a boil, then reduce to a simmer and cook uncovered for 45–50 minutes until beans are tender but not yet falling apart.
2. Meanwhile, heat the olive oil in a heavy frying pan over medium heat. Sauté the onion and bell pepper for 8–10 minutes until very soft and lightly golden.
3. Add the garlic, cumin, and oregano and cook 2 minutes until fragrant. Pour in the white wine and stir to deglaze, cooking 1 minute.
4. Add the sofrito (onion mixture) to the bean pot along with the bay leaves. Stir well and continue simmering 30–40 minutes until the soup thickens and some beans begin to break down.
5. For an even thicker soup, ladle out 2 cups of beans, mash them roughly, and stir them back in.
6. Stir in the vinegar and sugar. Season generously with salt and black pepper. Remove bay leaves.
7. Poach or soft-boil the eggs (6 minutes in simmering water). Place one egg in each bowl of soup and serve with white rice.

Cook's Notes: The slow-cooker works beautifully here — cook beans on low for 7–8 hours before adding the sofrito, then continue on high for 1 hour. A splash of good rum is an optional but authentic finishing touch.