Spanish Black Bean Soup
Traditional Spanish black bean soup simmered all day with green peppers, garlic, oregano, bay leaves, and olive oil. Thick, hearty, and naturally vegan. Serve over rice.
YIELD
1 potPREP
24 hrsCOOK
6 hrsREADY
30 hrsThis is a soup that rewards patience.
Dried black beans soak overnight, then spend the whole next day simmering low and slow with chunky green peppers, mashed garlic, oregano, and bay leaves until they break down into a thick, velvety stew.
Olive oil goes in toward the end, adding richness and body. A splash of white wine vinegar brightens everything just before serving.
Ladle it over white rice and you’ve got a meal that’s been fueling Cuban and Spanish kitchens for generations. Naturally vegan, high in fiber, and deeply satisfying.
Pro Tips
- Don’t skip the overnight soak. It cuts the cooking time significantly and gives you a creamier final texture.
- Stir often during the long simmer. Black beans love to stick to the bottom of the pot.
- The green pepper skins get removed at the end, so cut them in large chunks that are easy to fish out.
- Add the vinegar right at the end. Acid added too early can toughen the beans and slow down cooking.
Ingredients
Directions
Wash beans; place in a large pot and cover with water.
Add salt and soak overnight.
Early the next day add onions, green peppers, garlic, oregano and bay leaves.
Bring to a boil and reduce heat to simmer.
Simemr on low heat all day, stirring often.
When beans are medium soft add olive oil.
Cook until thick and beans are done.
At this point you may add more salt, if desired.
With a fork, remove green pepper skins and bay leaves.
Serve over rice.
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