Black bean soup is a traditional dish with deep roots in Latin American cuisine, particularly popular in Caribbean and Central American countries. In the Dominican Republic, this soup is considered an emblematic Sunday dish, enjoyed at family gatherings and celebrations. Although the name and some ingredients vary in each country, in Mexico and other parts of Latin America it is commonly known as "refried black beans" or "black bean soup." This dish reflects the Afro-Caribbean cultural influence and the importance of beans as a primary source of protein.
Furthermore, black bean soup is valued not only for its comforting flavor but also for its versatility and the ease of finding its ingredients. In Venezuela, it is called "caraotas negras," while in Cuba it is a fundamental component of "moros y cristianos," a combination of beans and rice. This dish has transcended borders and is now enjoyed in many variations throughout the continent, demonstrating that a simple recipe can be a symbol of unity and tradition.
How to Prepare Sunday Black Bean Soup
To begin, to quickly soak the beans, cover them with a generous amount of water, cover the pot, bring the water to a boil, and boil for 2 minutes.
Remove the lid and let the beans soak in the liquid for one hour.
Drain the beans and set them aside.
In hot oil, sauté carrots, onions, celery, and garlic until the onions are golden brown.
Add cumin and jalapeño pepper to give it a special and aromatic touch.
When the beans are ready to cook, add smoked ham hocks along with the sautéed vegetables, chicken broth, and enough water to cover.
Cook the mixture for 1 1/2 to 2 hours, or until the beans are tender.
Drain the bean mixture and carefully reserve the cooking liquid.
Purée the beans along with the vegetables to obtain a smooth and creamy texture.
Add dry sherry, lime juice, and enough of the reserved liquid to make a thick and flavorful soup.
Finally, serve the soup hot, accompanied if desired with chopped cilantro, sour cream, or a slice of lime to complement its flavor.
