Sopa De Frijol Negro(soh-pah deh free-hohl nay-groh""A dash of rum and dusky-tasting cumin give this version of black bean soup a hint of sophistication. Garnish each serving of this dramatic dark soup with the bright yellow and white of hard-cooked egg and chopped onions or, if preferred, finely chopped green onions.


  • 1 cup chopped onion
  • 3 cloves garlic, finely chopped
  • 2 tablespoons vegetable oil
  • 1 pound dried black beans (about 2 2/3 cups)
  • 3 cups beef broth
  • 3 cups water
  • 1 cup finely chopped fully cooked smoked ham
  • 1 cup chopped green pepper
  • 1 large tomato, chopped
  • 1/4 cup dark rum
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons dried oregano leaves
  • Chopped hard-cooked eggs
  • Chopped onions


Cook 1 cup onion and the garlic in oil in Dutch oven until tender. Add remaining ingredients except chopped eggs and onions; heat to boiling. Boil 2 minutes; reduce heat. Cover and simmer until beans are tender, about 2 hours. Serve with chopped eggs and onions.

8 servings.

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Submitted 6/13/05.
Source: Betty Crocker's New International Cookbook
Submitted By: Linda Wilson
Cuban Black Bean Soup