Cuban Black Bean Soup with Coriander Tofu Sour Cream

Prepare to embark on a culinary journey to Cuba with our Cuban Black Bean Soup, a dish brimming with rich flavors and cultural heritage. While traditional Cuban recipes often feature a smoked pork bone for that signature smokiness, we’ve crafted an equally delightful version using chipotle or smoked Spanish paprika. This robust soup boasts a symphony of flavors and is perfect for sharing with friends and family. To take it to the next level, we’ve added a velvety Coriander Tofu Sour Cream, creating a truly memorable dining experience.

Serves 10–12 

INGREDIENTS:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 large leek, white part only, finely chopped
• 4 cloves garlic, finely chopped
• 1 teaspoon cumin seeds, toasted lightly then ground, or 1 ½ teaspoons ground cumin, heated in a dry pan until fragrant
• 1 bay leaf
• 1 teaspoon smoked Spanish paprika or half of a seeded chipotle chili (optional)
• 2 cups black beans (soaked overnight, if desired)
• 3 quarts vegetable stock or water
• ½ bunch fresh cilantro (optional)
• Salt and pepper to taste
• 1 recipe Tofu Sour Cream (see Chapter 2) or store-bought equivalent
• 2 teaspoons ground coriander
• 1 tablespoon chopped cilantro, for garnish

INSTRUCTIONS:

1. In a large soup pot over medium heat, heat the olive oil for about 1 minute. Add the chopped onion, leek, and garlic. Sauté for 5 minutes until the onion becomes translucent, stirring frequently.
2. Incorporate the cumin, bay leaf, and paprika or chipotle if using. Continue cooking for an additional 5 minutes to infuse the aromatic spices into the mixture.
3. Add the black beans and the vegetable stock to the pot. Bring the mixture to a vigorous boil, then reduce the heat to maintain a gentle simmer.
4. Allow the soup to simmer for approximately 90 minutes, adding cilantro halfway through, until the black beans are exceedingly tender and beginning to break apart. Keep in mind that the cooking time may vary depending on the age of the beans and whether they were soaked. Assume a shorter cooking time of about 60 minutes for soaked beans.
5. Carefully purée half of the soup in a blender until it achieves a smooth consistency. Pour the puréed portion back into the rest of the soup, ensuring a harmonious blend.
6. Season your Cuban Black Bean Soup with salt and white pepper to suit your taste.
7. In a separate bowl, whisk together the Tofu Sour Cream and ground coriander until thoroughly combined.
8. Ladle the soup into bowls, each topped with a teaspoon of the Coriander Tofu Sour Cream and a sprinkling of chopped cilantro.

Cuban Black Bean Soup is a testament to the vibrant and flavorful cuisine of Cuba. This recipe captures the essence of the Caribbean island, offering a rich and smoky soup that satisfies the palate. Whether you opt for the traditional smoked pork bone or the smoky alternatives, the result is an enticing bowl of warmth and comfort. The addition of Coriander Tofu Sour Cream provides a velvety contrast that elevates this dish to a whole new level. Share this Cuban culinary experience with loved ones, and savor the spirit of Cuba in every spoonful. ¡Buen provecho!