Tasty Cuban Bean Stew

This filling Cuban White Bean Soup has been my go-to winter comfort dish for ages. The soft beans, ham's smoky taste, and fragrant herbs bring a genuine Cuban flavor experience straight to your home.

I first cooked this soup during an especially bitter winter when I needed something to comfort my body and lift my spirits. As it cooked, my house filled with the most amazing smell, and now whenever it's freezing outside, my family always asks me to make it.

Ingredients

• Dried white beans: Need soaking overnight but give you that amazing soft base for the soup
• Salt pork: Adds needed fat and taste that spreads through the whole soup
• Meaty smoked ham hocks: Give that special smoky richness that makes everyone remember this soup
• Olive oil: Makes the perfect starting point for cooking the veggies
• White onion: Brings a nice sweetness and feel when cooked right
• Fresh garlic cloves: Add the sharp flavors that Cuban food can't go without
• Dried oregano: Gives plant-based richness that opens up when heated in oil
• Ground cumin: Adds a warm earthiness that connects all the flavors
• Bay leaves: Provide gentle background aromas during the long cooking time

Step-by-Step Instructions

Preparation:

Start by letting your beans soak overnight in lots of cold water. This key step helps them cook better and faster. The next morning, drain them and rinse well with cold water to clean off any dirt.

Create the Base:

Put your soaked beans, fresh water, bay leaves, salt pork, and ham hocks in a big Dutch oven or soup pot. Let it come to a soft boil, then turn down the heat right away to keep a low simmer. This slow cooking lets the beans get soft while soaking up all the smoky meat flavors.

Initial Simmer:

Let everything simmer with the lid on for 90 minutes. During this time, the beans will soften and the salt pork and ham hocks will make the broth taste rich. Your kitchen will start smelling amazing, which means good things are happening in that pot.

Prepare the Meat:

After simmering, take out the salt pork and throw it away since it's done its job. Then, remove the ham hocks and let them cool a bit so you can handle them. Pull all the meat off the bones, get rid of any fat or tough bits, and tear the meat into small pieces before putting it back in the pot.

Create the Sofrito:

Warm olive oil in another pan over medium heat. Throw in the chopped onions and garlic, and cook them slowly for about 5 minutes until they turn clear and smell good. This flavor base is super important in Cuban cooking and makes the whole dish taste better.

Finish and Season:

Add your cooked onion mix to the beans along with oregano, cumin, salt, and pepper. Let the soup simmer for 15 more minutes, so all the flavors can mix together nicely. Taste it and add more seasoning if needed before serving it hot.

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My grandma always stuck to using real ham hocks instead of bouillon cubes for the best taste. She'd tell me "You can taste the shortcuts in the final dish" while she watched her bean pot simmer. I've carried that wisdom with me for years while making this family favorite.

Storage Solutions

This Cuban White Bean Soup stays good in the fridge for up to 4 days, which makes it great for planning meals ahead. Just let it cool completely before putting it in sealed containers. The flavors actually get better after a day as everything melds together. When you want to heat it up again, do it slowly over medium-low heat, stirring now and then and adding a bit of water if it looks too thick.

Perfect Pairings

Enjoy this filling soup with some fresh crusty bread or Cuban pan tostado for a real authentic meal. Many Cubans also like to serve it with white rice, often pouring the soup right over the top. To make it a complete dinner, add a simple green salad with lime juice and olive oil dressing to cut through the soup's richness. A fresh squeeze of lime juice in each bowl just before eating adds a wonderful tang.

Traditional Variations

Around Cuba, you'll find this classic soup made in slightly different ways. Near the coast, folks often throw in shrimp or fish toward the end of cooking. In farming areas, they might add extra veggies like carrots, potatoes or calabaza squash. Some families put in a splash of sour orange juice or dry white wine for extra brightness. What's great about this dish is how you can change it up while still keeping its comforting nature.

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This nutritious soup isn't just food but a tradition that feeds your heart and body.

Frequently Asked Questions

→ What type of white beans work best in this soup?

The recipe mentions Great Northern beans, but navy beans are common in Cuban cooking or try bigger cannellini beans. They all taste great but cook a bit differently. Navy beans get mushier and make the soup creamier, while cannellini beans stay firmer longer.

→ Can I make this soup in advance?

You bet! This soup gets even tastier after sitting a while as the flavors blend together. You can cook it 1-2 days early and keep it in the fridge. You can even freeze it up to 3 months in sealed containers. Just let it thaw in the fridge overnight before warming it slowly on the stove.

→ What are good substitutes for ham hocks?

A big ham bone works great instead of ham hocks. You could also try smoked turkey legs, regular bacon, or smoky sausage. If you don't eat meat, add some smoked paprika and veggie broth to get that rich flavor without using any animal products.

→ How can I make this soup spicier?

To kick up the heat, cook some chopped jalapeños or red pepper flakes with your onions and garlic. You might also want to add a splash of hot sauce when you serve it, or throw in a chopped poblano while cooking for a milder smoky kick.

→ What sides pair well with Cuban white bean soup?

Fresh cornbread is the classic choice and it's perfect for soaking up all that tasty broth. Other good options include plain white rice, crusty bread, a basic green salad with citrus dressing, or some fried plantains for a true Cuban meal experience.

→ Do I need to soak the beans overnight?

Soaking beans overnight helps them cook more evenly and makes them easier to digest, but if you forget, you can use a shortcut. Just boil the beans in water, turn off the heat, cover the pot, and let them sit for 1 hour before draining and starting the recipe. You might need to cook them a little longer though.