Sopa de Frijoles
A hearty, chunky black bean soup simmered with pork and a sofrito, served over rice with a hard-boiled egg — heartier and more rustic than the brothier sopa negra.
Ingredients
- 1 lbdried black beans (soaked overnight)
- 1/2 lbpork ribs or smoked pork (optional)
- 1 onion (chopped)
- 1 red bell pepper (chopped)
- 4 clovesgarlic (minced)
- 1 tspcumin
- 2 tbspSalsa Lizano
- 1/4 cupcilantro (chopped)
- salt and pepper (to taste)
- cooked rice and hard-boiled egg (to serve)
Instructions
- 1
Soak dried black beans overnight, then drain. Simmer them with the pork (ribs or smoked pork) in fresh water until soft, about 1 hour, topping up water as needed.
60:00 - 2
Make a sofrito: sauté onion, sweet pepper, garlic, and cumin in oil until soft and fragrant.
- 3
Stir the sofrito and Salsa Lizano into the beans. Simmer 20 more minutes, mashing a portion of the beans to thicken while leaving most whole and brothy.
- 4
Season well with salt and pepper. The soup should be thick and substantial, not watery.
- 5
Serve over a scoop of white rice, topped with a halved hard-boiled egg and chopped cilantro, with a squeeze of lime.
Notes
Cooking the beans with pork builds a deep, smoky base — smoked pork or a ham hock is ideal. Home-cooked beans beat canned here because the cooking liquid becomes the broth. Distinct from sopa negra, which is smoother and lighter. Photo: stu_spivack, CC BY-SA 2.0, via Flickr.
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