Cuban Black Bean Soup

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The big mystery was the italian frying pepper. In the groceries no one knew what that would be. I found it on line aka italian sweet pepper aka anahiem pepper. My mistake was clearly in measuring the beans...I made WAY more than four servings.
Maybe the soup would have been five star otherwise. I soaked the beans, and cooked them overnight in a crock pot, then added the surfrito and so forth. It is good, and it did not transport me to that sidewalk stand in the sultry Miami nights where I feel in love with this soup. I will make it again. I will find that magic potion.First I will find a measuring cup.

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I also substituded canned black beans [2] and then followed recipe exactly the same. I also cooked some chicken marinated in Mo Jo,then added sredded pieces when beans were done. As good and quick as any Cuban Miami restaurant.

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I tried this recipe this evening and we thought it was very tasty. I used canned black beans and a Jalepeno pepper in place of the dried beans and the Italian frying pepper. Other than those two changes, I followed the recipe exactly. We had it over rice. It was very easy and quite different. I will fix this one again.

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I have no way to rate this because, like another reviewer, the beans never softened using this technique. We even left them overnight and it still didn't work.

It smells great, and I'm sure it would taste great, but you either have to soak the beans overnight in water or used canned beans.

Sadly, my batch is going down the sink.

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This is the best black bean soup I have had outside of Miami. I make it all the time and it's always a hit.

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While I think this would make a great soup, the directions as written left me frustrated. I should have been suspicious when the recipe only called for simmering beans for 90 minutes total using dry beans. I have to believe the recipe was meant to have the beans soaked overnight for this reduced cooking time. I should have known better. I ended up having to cook beans for a number of hours after adding all the ingredients and never got to point where beans were tender before all liquid was gone. Added water repeatedly. May try again after soaking, but this was a frustrating experience.

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This soup was awesome and a breeze to make. I served it with a scoop of white rice, dollop of sour cream, cotija cheese, and a loaf of crusty french bread. Delicious!!!!!!!

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I agree with some of the other reviewers that this is a great soup, but is even better with a little kick. I added a ham hock and some creole seasonings, made extra sofrito and served it on top of the soup with homemade sour cream and Emeril's creole essence sprinkled over all.

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I didnt follow the directions exactly. I did the first step (of simmering the beans for 45 minutes in a pot on the stove. After adding the other ingrediets to the soup, I transferred it to a crock pot (set on low and let it cook overnight.

I also added salt and adobo to this. This soup was excellent. I will definitely make this again!

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Comes close to black bean soup served up in Miami. Add some green olives and a bit of ham stock to increase authentic flavor.