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Cuban Black Bean Soup - 2 Quarts


1 pound dried black beans
1 ham hock
5 cups chicken stock
1-1/2 cups chopped onion
¾ cup chopped red pepper
3 garlic cloves, peeled and chopped
1-1/2 tablespoons oregano
¼ teaspoon cayenne pepper
1 bay leaf
½ teaspoon kosher salt
½ tablespoon red wine vinegar
3 tablespoons dry sherry


Sort beans and pick out any stones or bits of dirt. Soak beans overnight (8 hours or more) in water to cover by 3 inches. Drain and rinse. Place beans in ceramic pot of the Cuisinart® Slow Cooker with ham hock, chicken stock, chopped onion, red pepper, garlic, oregano, cayenne and bay leaf. Cover and press the on/off button to turn the unit on. Set time to 3 hours and press High; once slow cooker switches to Warm, set timer for 6 hours and press Simmer. Slow cooker will automatically switch to Warm when cooking time has elapsed. Remove and discard bay leaf. Remove ham hock; let cool. When cool enough to handle, remove meat, chop and reserve. Stir in salt. Use a potato masher or Cuisinart® Hand Blender on Low speed with a gentle up-and-down motion to mash/purée beans.

*You may partially or totally purée the soup. Stir in reserved ham, vinegar and sherry.

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Makes 8 cups

Nutritional Information
Per Serving

Calories 243 (5% from fat) • carb. 38g • pro. 17g • fat 1g • sat. fat 0g • chol. 5mg • sod. 685mg • calc. 56mg • fiber 13g

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