Spiced Dominican-Style Black Bean Soup with Smoked Ham
A hearty Dominican-inspired black bean soup simmered with smoked ham and aromatic spices, delivering comforting and rich flavors. This caribbean-inspired soups ready in about 80 minutes pairs dry black beans, water, about 8 oz smoked ham hock for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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
- 6 cups water
- 1 piece, about 8 oz smoked ham hock
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 1/2 cup green bell pepper, diced
- 4 cloves garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 bay leaf
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- for serving fresh lime wedges
- 2 tbsp chopped fresh cilantro
Instructions
- Step 1: Rinse 1 cup dry black beans under cold water and soak them in 3 cups water for at least 4 hours or overnight; drain and set aside.
- Step 2: In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 medium diced yellow onion and 1/2 cup diced green bell pepper, sautéing for 5 minutes until softened and translucent.
- Step 3: Stir in 4 minced garlic cloves, 1 tsp ground cumin, and 1 tsp dried oregano; cook for 1 minute until fragrant.
- Step 4: Add the soaked black beans, 6 cups water, 1 smoked ham hock (8 oz), and 1 bay leaf. Bring to a boil, then reduce to a simmer and cook uncovered for 1 hour until beans are tender.
- Step 5: Remove the ham hock and bay leaf, shred the meat off the bone, discard bone, and return shredded ham to the pot.
- Step 6: Using an immersion blender, blend about half of the soup until slightly thickened but still chunky.
- Step 7: Season with 1 1/2 tsp salt and 1/2 tsp black pepper, adjusting to taste.
- Step 8: Serve hot garnished with 2 tbsp chopped fresh cilantro and lime wedges for squeezing.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Dominican-Style Black Bean Soup with Smoked Ham take to make?
Total time is about 80 minutes (10 min prep + 70 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 Spiced Dominican-Style Black Bean Soup with Smoked Ham?
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 Spiced Dominican-Style Black Bean Soup with Smoked Ham?
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 Spiced Dominican-Style Black Bean Soup with Smoked Ham 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 Spiced Dominican-Style Black Bean Soup with Smoked Ham?
Caribbean 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.
