Cuban Black Bean Soup with Ham

Indulge in the rich flavors of Cuban cuisine with this Cuban Black Bean Soup with Ham. Featuring the distinctive annatto spice, which offers a sweet and peppery note along with a vibrant orangey-red hue, this soup is a culinary adventure. It combines tender black beans, savory ham, and a blend of aromatic spices for a truly delicious experience. Let’s dive into the details of this flavorful recipe:

SERVES 4
PREP 20 MIN
PLUS OVERNIGHT SOAKING
COOK 13⁄4 HR
FREEZE UP TO 3 MONTHS

INGREDIENTS:

• 8 oz (225g) dried black beans, soaked in cold water overnight
• 1 bay leaf
• 2 cups (450ml) chicken stock or ham stock
• 1 tbsp sunflower oil
• 1 large onion, finely chopped
• 1 garlic clove, crushed
• 1/2 tsp ground cumin
• 1/2 tsp ground annatto
• A pinch of ground cloves
• 1 beefsteak tomato, peeled and chopped
• 1 tsp white wine vinegar
• 4 oz (115g) cooked ham, diced
• 1 1/2 tsp light brown sugar
• Salt and freshly ground black pepper
• A few torn cilantro leaves, to garnish
• Corn tortilla chips, crushed, to serve
• Grated Cheddar, to serve

INSTRUCTIONS:

1. Prepare the Black Beans: Drain the soaked black beans and place them in a large saucepan. Add enough water to cover them by 2 inches (5cm). Throw in the bay leaf, bring to a boil, and then boil rapidly for 10 minutes. Reduce the heat, partially cover with a lid, and let the beans simmer gently for about 1 hour or until they become really tender. Drain the beans, reserving the cooking liquid. You’ll need enough stock to the cooking liquid to make 1 quart (1 liter) in total.
2. Puree the Beans: Discard the bay leaf and coarsely puree the beans along with some of the stock in a blender. The mixture should not be completely smooth. Alternatively, you can use a potato masher to crush the beans. Set this bean mixture aside.
3. Sauté the Aromatics: Heat the sunflower oil in the rinsed-out saucepan. Add the finely chopped onion and cook gently, stirring, for 3–4 minutes until the onion softens without browning. Stir in the crushed garlic and cook for 1 minute. Then, add the ground cumin, ground annatto, and a pinch of ground cloves. Cook for an additional 30 seconds.
4. Add Tomato and Vinegar: Introduce the peeled and chopped beefsteak tomato to the pan, followed by the white wine vinegar. Cook while stirring for 3–5 minutes until the tomato becomes pulpy.
5. Combine and Simmer: Add the coarsely pureed black beans, the remaining stock, and the diced ham to the pan. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 20 minutes or until it thickens to your liking.
6. Season and Serve: Season the soup with salt and freshly ground black pepper to taste. Ladle the Cuban Black Bean Soup with Ham into bowls. Garnish each serving with torn cilantro leaves and sprinkle with crushed corn tortilla chips and grated Cheddar.

This Cuban Black Bean Soup with Ham is a culinary journey through the vibrant flavors of Cuban cuisine. Savor the distinctive taste of annatto, the hearty goodness of black beans, and the savory ham. Serve it with the delightful crunch of tortilla chips and the comforting presence of grated Cheddar. Enjoy the taste of Cuba in your own kitchen!