Cuban White Bean Soup: A Hearty Comfort Food for Every Occasion
Ingredients
- 1 pound dried white beans (e.g., Great Northern), soaked overnight
- 2 1/2 quarts water
- 2 bay leaves
- 6 ounces salt pork
- 2 smoked ham hocks
- 1/4 cup olive oil
- 1 medium white onion, finely 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 thoroughly.
- Start the Soup Base:
- In a large soup pot or Dutch oven, combine the beans, water, bay leaves, salt pork, and smoked ham hocks. Bring to a boil over medium heat.
- Simmer the Soup:
- Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 1 1/2 hours. Skim off any foam that rises to the surface.
- Remove and Prepare Meats:
- Take out the salt pork and discard it. Remove the ham hocks, shred the meat from the bones, and discard any fat and bones. Return the shredded meat to the soup 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.
- Flavor the Soup:
- Stir the sautéed onion and garlic mixture into the soup. Add oregano, cumin, and season with salt and freshly ground black pepper to taste.
- Final Simmer:
- Let the soup simmer on low heat for an additional 15 minutes to allow the flavors to meld.
- Serve and Enjoy:
- Ladle the soup into bowls and serve warm. Enjoy with crusty bread or a side of rice for a hearty meal!
- Prep Time: 15 minutes
- Cook Time: 2 hours 15 minutes