• 1 Pound dried black beans, rinsed
  • 4 Cups water
  • 3 cloves garlic, peeled and crushed
  • 1 medium green bell pepper, cored, seeded and chopped
  • 1 medium yellow onion, peeled and chopped
  • 1/4 pound salt pork, chopped
  • 1 pound smoked ham hocks, cut into 1 1/2-inch pieces
  • 2 teaspoons paprika
  • 3 teaspoons ground cumin
  • 2 bay leaves
  • 4 cups Chicken stock
  • 1/4 teaspoon chili powder
  • 1 tablespoon red wine vinegar
  • Salt and black pepper to taste


Wash the beans and place them in a 6-quart stove-top casserole with 4 cups water. Cover and boil 2 minutes; shut off the heat and let stand 1 hour. Add the remaining ingredients, except the vinegar and salt and pepper, cover and simmer 2 hours until the beans are tender. You may have to add a bit of fresh water to the pot as the beans should be just covered with water when you begin the second cooking stage. At completion, debone the hocks, chop up the meat, and return it to the pot.

Add the vinegar and the salt and pepper to taste. Bring to a simmer and heat all through.

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Submitted 6/13/05.
Source: The Frugal Gourmet-Our Immigrant Ancestors
Submitted By: Shelly Black
Cuban Black Bean Soup