Description
This Cuban White Bean Soup is a rich, flavorful dish featuring tender white beans, savory slow-cooked meats, and aromatic spices. It offers a hearty, satisfying meal perfect for chilly days. Enjoy the depth of flavors created by ingredients like garlic, oregano, and cumin, and discover why this Cuban classic is a comforting favorite. Ideal for a family meal, this soup is easy to make, store, and customize with various additions.
Ingredients
- 1 pound dried white beans (such as Great Northern), soaked overnight
- 2 1/2 quarts water
- 2 bay leaves
- 6 ounces beef fat or meat trimmings
- 2 meaty bone-in chicken pieces (thighs or drumsticks)
- 1/4 cup olive oil
- 1 medium white onion, minced
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the Beans: Drain and rinse the soaked white beans.
- Combine Initial Ingredients: In a large soup pot or Dutch oven, combine the beans, water, bay leaves, beef fat, and chicken. Bring to a boil over medium heat.
- Simmer: Reduce heat to low, cover, and let it simmer for 1 1/2 hours.
- Remove Meats: Take out the beef fat and discard it. Remove the chicken, shred the meat, discard the bones, and return the shredded meat to the pot.
- Sauté Aromatics: In a medium skillet, heat the olive oil over medium heat. Sauté the minced onion and garlic until soft and translucent, about 5 minutes.
- Combine and Season: Stir the sautéed onions and garlic into the soup. Add the oregano, cumin, and season with salt and freshly ground black pepper.
- Final Simmer: Let the soup simmer over low heat for an additional 15 minutes to meld the flavors. Serve hot.
Notes
- You can add diced carrots or other vegetables for extra flavor.
- Spice it up with jalapeños or crushed red pepper flakes.
- Consider adding fresh spinach or chard for added nutrition.
- For vegetarian versions, substitute the meat with vegetable broth and smoked paprika for a smoky flavor.
- For a thicker texture, mash some of the beans or use an immersion blender.
- Prep Time: 15 minutes
- Cook Time: 1 hour 50 minutes
- Category: Soup, Main Dish
- Method: Stovetop
- Cuisine: Cuban
