Cuban Black Bean Soup (Canning Recipe)
Ingredients
- 2 lbdried black beans
about 5 cups
- 2 conions)
chopped (250 g
- 1 cpeppers)
sweet or hot, chopped (100 g
- 6 tbspgarlic
chopped
- 2 tbspoil
- 1 ½ tbspsalt
- 1 ½ tbspground cumin
- 1 tbspdried oregano
- ¼ cred wine vinegar
or cider vinegar
- ½ lbham)
cubed into ½ inch pieces (optional
- 16 cmeat or vegetable broth
- water
Directions
- 1
Wash and sort dry beans. Cover with 12 cups (3 quarts) water and bring to a boil. Boil for 2 minutes, then turn off the heat. Allow to stand for 1 hour. (Alternately, soak 8 to 12 hours.)
- 2
Drain the beans and rinse. Set aside.
- 3
Add 2 tbsp oil to the bottom of a stock pot and use it to saute the onions, peppers, and garlic for about 5 to 7 minutes, until the onions are translucent and the mixture is fragrant.
- 4
Add the remaining ingredients and bring the mixture to a boil. Boil for 5 minutes.
- 5
While the soup is boiling, bring about 4 cups of water to a boil in a kettle. You may (or may not) need this for topping off the jars.
- 6
Use a slotted spoon to ladle the solids into 7-quart jars, evenly distributing the contents. The solids should fill each jar about halfway. This is important! The jars will not be filled with solids. Do not overpack the jars; they should only be about half filled with solids before canning. The beans will expand in the canner.
- 7
Distribute the broth evenly across the jars, leaving 1 inch of headspace. You may need to top off the jars with water from your side kettle to bring them to exactly 1-inch headspace.
- 8
Cap with 2-part canning lids to finger tight.
- 9
Load the jars into a preheated pressure canner and add the lid, but don’t add the canning weight yet. Turn the heat to high and allow steam to vent for 10 minutes.
- 10
Add the canning weight and bring the canner up to pressure (see notes).
- 11
Once at pressure, process the jars for 75 minutes for quarts (or 60 minutes for pints).
- 12
When the canning time is complete, turn off the heat and allow the canner to cool completely before opening and removing the jars. Check seals and store any unsealed jars in the refrigerator. Properly canned and sealed jars may be stored in the pantry and will maintain peak quality for 12 to 18 months.
- 13
To serve, pour the contents of the jar into a saucepan and simmer for 10 minutes. For a creamy soup, you can puree about half the contents with a stick blender, if desired.
- 14
Enjoy as is, or top with avocado, sour cream, cilantro, tortilla chips, cornbread, or whatever you like!
Cuban Black Bean Soup (Canning Recipe)
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About this Recipe
Craving a deeply flavorful, hearty soup that's ready in a flash on a busy weeknight? This Cuban Black Bean Soup canning recipe delivers authentic, comforting flavors directly from your pantry, saving you precious time without compromising taste.
Why This Recipe Works
The genius of this traditional soup lies in its preparation as a pressure-canning recipe. By dedicating time to prepare it ahead, you create a robust, savory meal that simply needs to be heated. This method locks in the rich essence of dried black beans, aromatic vegetables, and fragrant spices, ensuring a truly delicious and convenient option for any day of the week.
Each spoonful offers a wonderfully robust and savory experience, brimming with the earthy goodness of black beans. The flavor profile is beautifully balanced, with the warmth of cumin and dried oregano complemented by a bright finish from red wine vinegar. For those who enjoy a richer depth, the optional cubed ham adds a delightful smoky nuance, resulting in a hearty and satisfying texture that's perfect for a nourishing meal.
Customization & Variations
Personalize your Cuban Black Bean Soup by choosing between sweet or hot peppers to suit your preferred level of heat. The cubed ham is entirely optional; feel free to omit it for a vegetarian-friendly soup that is still incredibly flavorful. If red wine vinegar isn't readily available, cider vinegar makes an excellent substitute, providing a similar tang.
This hearty Cuban Black Bean Soup is perfect as a stand-alone meal, offering complete satisfaction. For a more substantial dinner, serve it alongside fluffy white rice or crusty bread to soak up every last drop of its savory broth.