Cuban White Bean Soup (Print Version)
# Ingredients:
→ Base Ingredients
01 -
450g dried white beans (Great Northern or Navy), soaked overnight
02 -
2.5 liters water
03 -
2 bay leaves
04 -
170g salt pork
05 -
2 meaty smoked ham hocks
→ Aromatics & Seasonings
06 -
60ml olive oil
07 -
1 medium white onion, minced
08 -
4 cloves garlic, minced
09 -
2 teaspoons dried oregano
10 -
1 teaspoon ground cumin
11 -
Kosher salt, to taste
12 -
Freshly ground black pepper, to taste
# Instructions:
01 -
Drain and rinse the soaked white beans thoroughly.
02 -
In a large soup pot or Dutch oven, combine the beans, water, bay leaves, salt pork, and ham hocks. Bring to a boil over medium heat.
03 -
Reduce heat to low. Cover and simmer for 1 hour and 30 minutes until beans are tender.
04 -
Remove salt pork and discard. Take out ham hocks, shred the meat, and discard the fat and bones. Return shredded meat to the pot.
05 -
Heat olive oil in a medium skillet over medium heat. Sauté onions and garlic until soft and translucent, about 5 minutes.
06 -
Stir the sautéed mixture into the soup. Add oregano, cumin, salt, and pepper to taste. Simmer over low heat for 15 minutes, then serve.
# Notes:
01 -
There's nothing like a long-simmering pot of bean soup to warm you up on a fall or winter day. This Cuban soup is simple, inexpensive, and pairs perfectly with freshly baked cornbread.
02 -
Leftover soup can be refrigerated for up to 4 days or frozen for up to 3 months.
03 -
Navy beans are traditionally used in Cuban white bean soup, but Great Northern or cannellini beans work well too.