Cuban Rum-Infused Black Bean Soup with Cilantro
Hearty black bean soup simmered with Cuban rum and aromatic cilantro for a deep, nuanced flavor. This cuban-inspired soups ready in about 105 minutes pairs dry black beans, water, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup dry black beans
- 4 cups water
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1/2 cup green bell pepper, diced
- 1 tsp cumin powder
- 1/2 tsp smoked paprika
- 2 tbsp Cuban aged rum
- 1/4 cup fresh cilantro, chopped
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 4 lime wedges for serving
Instructions
- Step 1: Rinse 1 cup dry black beans and soak overnight or use quick soak method by boiling in 4 cups water for 2 minutes, then letting sit covered for 1 hour.
- Step 2: In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 medium diced yellow onion, 4 minced garlic cloves, and 1/2 cup diced green bell pepper. Sauté for 5-6 minutes until soft and fragrant.
- Step 3: Drain soaked beans and add them to the pot along with 4 cups fresh water, 1 tsp cumin powder, and 1/2 tsp smoked paprika. Bring to a boil, then reduce heat and simmer partially covered for 1 to 1.5 hours until beans are tender.
- Step 4: Stir in 2 tbsp Cuban aged rum, 1 1/2 tsp salt, and 1/2 tsp black pepper. Use an immersion blender to puree about half the soup for a thicker texture, leaving the rest chunky.
- Step 5: Remove from heat and stir in 1/4 cup chopped fresh cilantro. Serve with lime wedges for squeezing over each bowl.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cuban Rum-Infused Black Bean Soup with Cilantro take to make?
Total time is about 105 minutes (15 min prep + 90 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cuban Rum-Infused Black Bean Soup with Cilantro?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dry black beans from drying out.
Can I substitute ingredients in Cuban Rum-Infused Black Bean Soup with Cilantro?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cuban Rum-Infused Black Bean Soup with Cilantro for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cuban Rum-Infused Black Bean Soup with Cilantro?
Cuban soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
