Rum-Infused Black Bean Soup with Cilantro

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

Hearty black bean soup simmered with Cuban rum and aromatic cilantro for a deep, nuanced flavor. This Cuban-inspired soup recipe, 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

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Step 5: Remove from heat and stir in 1/4 cup chopped fresh cilantro. Serve with lime wedges for squeezing over each bowl.