Ingredients:

  • 450 g (1 lb) Dried Black Beans (plus 4 L Cold Water for soaking)
  • 2 Tbsp Olive Oil
  • 1 Large Yellow Onion, diced finely
  • 1 Green Bell Pepper, diced finely
  • 4 cloves Garlic, minced finely
  • 1 Stick Celery, diced finely (optional)
  • 1 tsp Dried Oregano
  • 1 tsp Ground Cumin
  • ½ tsp Smoked Paprika
  • Pinch of Cayenne Pepper
  • 1 Bay Leaf (large, dried)
  • 5 tsp Fine Sea Salt (divided)
  • ½ tsp Freshly Ground Black Pepper
  • 2 L (5 cups) Vegetable Stock
  • 1 small Smoked Ham Hock OR 100 g Smoked Bacon/Pancetta (optional)
  • 2 Tbsp Dark Brown Sugar or Molasses
  • 2 Tbsp Apple Cider Vinegar or Red Wine Vinegar
  • 2 Tbsp Fresh Lime Juice
  • Fresh Coriander (Cilantro), chopped (for garnish)
  • Drizzle of Extra Virgin Olive Oil (for garnish)

Instructions:

  1. Prepare the Beans: Pick through the dried beans, rinse them, and cover them completely with 4 litres of cold water. Leave to soak overnight (8-12 hours). The next day, drain the beans completely and rinse them one last time. Discard the soaking water.
  2. Build the Sofrito Base: Heat the olive oil in a large stockpot over medium heat. Add the diced onion, bell pepper, and celery (if using). Cook gently for 8–10 minutes, stirring occasionally, until the vegetables are very soft and translucent.
  3. Add Spices: Stir in the minced garlic, oregano, cumin, smoked paprika, cayenne, ½ tsp of salt, and pepper. Cook for 1 minute until fragrant.
  4. Simmer the Soup: Add the rinsed, soaked beans, the ham hock (or bacon/pancetta, if using), the bay leaf, and the 1.2 litres of vegetable stock to the pot. Bring to a rolling boil, then immediately reduce the heat to low to maintain a gentle simmer.
  5. Slow Cook: Cover the pot partially and simmer for 1 hour 30 minutes to 2 hours, or until the beans are completely tender. Once tender, remove the ham hock (shred the meat if using) and the bay leaf.
  6. Achieve Texture: Remove about 2 cups of the soup mixture (solids and liquid). Using an immersion blender or standard blender, blend this portion until completely smooth. Return the blended mixture to the pot and stir well to thicken.
  7. Final Seasoning: Stir in the dark brown sugar/molasses, vinegar, and lime juice. Taste and adjust the seasoning with the remaining salt and pepper. Let the soup rest off the heat for 10 minutes before serving.
  8. Serve: Ladle the hot soup into bowls. Garnish generously with fresh coriander, a drizzle of high-quality olive oil, and sour cream or Greek yogurt if desired.