Ybor City Black Bean Soup

Ybor City Black Bean Soup Recipe - A Classic American Dish

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Ybor City Black Bean Soup is a traditional Cuban dish that has been enjoyed for generations. This hearty and flavorful soup is perfect for a cold winter day or any time you're craving a comforting meal. Made with simple ingredients like black beans, ham hocks, and a variety of vegetables and spices, this soup is easy to make and sure to please your taste buds.

History

Ybor City Black Bean Soup originated in the Ybor City neighborhood of Tampa, Florida, which was once a thriving hub for Cuban immigrants. The recipe has been passed down through generations and has become a staple in Cuban cuisine. The soup is often served with a side of rice and a slice of Cuban bread for a complete and satisfying meal.

Ingredients

8 cups water (or 7 cups if using 14 oz (397 g) or 15 oz package of beans)
1 lb (454 g) dried black beans (about 2.5 cups)
2 ham hocks or 1 ham end or ham bone with some meat
2 whole bay leaves
2 medium onions, coarsely chopped
2 medium green bell peppers, washed and cubed
2 medium carrots, scrubbed and scraped
4 garlic cloves, mashed or chopped
1 tsp dried oregano leaves
1.5 tsp ground cumin
1.5 tsp black pepper, or to taste
1 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp salt, or to taste

How to prepare

Pick over and rinse the beans.
Cover the beans with half of the water and set them aside to soak.
Place the ham hocks or ham bone in a pressure cooker or a covered saucepan if you don't have a pressure cooker.
Add the remaining water and the bay leaf. Cook on high pressure for 20 minutes, or in a saucepan, bring to a boil and simmer until the meat is nearly tender.
Remove from heat. Take out the bay leaves. Skim off the fat, or run the broth through a gravy separator.
Return the broth to the pan.
Add the beans with the water in which they were soaking.
Add the onions, green pepper, oregano, cumin, garlic, and black pepper.
While it is coming to a boil, cut the carrots into 3" long pieces. Slit each one into quarters lengthwise to make skinny three-inch long strips.
Add the carrot strips to the beans.
Cover and bring up to pressure. As soon as it is fully pressurized, turn the heat very low and cook for 20 minutes. In a regular saucepan, bring to a boil. Cover and simmer until the beans are tender.
Remove the ham to a plate.
Ladle about a third of the beans into a blender or food processor (a handheld blender works well too) with as little liquid and vegetables as possible. Process until creamy.
Scrape the bean puree back into the pan.
Cut the ham from the bones; cut it into pieces, including the skin, removing all visible fat. Return the meat to the beans, discarding the bones.
Add salt, vinegar, and olive oil. Stir to mix. Check the seasonings. You may add more salt, black pepper, or even hot pepper sauce if a spicier soup is desired.

Variations

For a vegetarian version, omit the meat and use vegetable broth instead of water.
Add diced tomatoes or a splash of hot sauce for a different flavor profile.
Garnish with a dollop of sour cream or a sprinkle of shredded cheese for added richness.

Cooking Tips & Tricks

Soaking the beans overnight can help reduce cooking time and improve digestibility.

- Using a pressure cooker can significantly reduce the cooking time of the soup.

- Adding a splash of apple cider vinegar at the end of cooking can help brighten the flavors of the soup.

- For a thicker soup, blend a portion of the beans before adding them back to the pot.

Serving Suggestions

Serve Ybor City Black Bean Soup with a side of white rice, a slice of Cuban bread, and a sprinkle of fresh cilantro for a complete and authentic Cuban meal.

Cooking Techniques

Soaking the beans overnight can help reduce cooking time and improve texture.

- Using a pressure cooker can significantly reduce the cooking time of the soup.

- Blending a portion of the beans can help thicken the soup and create a creamy texture.

Ingredient Substitutions

Use canned black beans instead of dried beans for a quicker cooking time.

- Substitute smoked turkey legs or bacon for the ham hocks for a different flavor profile.

- Use vegetable broth instead of water for a vegetarian version of the soup.

Make Ahead Tips

Ybor City Black Bean Soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.

Presentation Ideas

Garnish Ybor City Black Bean Soup with a dollop of sour cream, a sprinkle of fresh cilantro, and a wedge of lime for a colorful and appetizing presentation.

Pairing Recommendations

Serve Ybor City Black Bean Soup with a side of white rice, a slice of Cuban bread, and a simple green salad for a well-rounded and satisfying meal.

Storage and Reheating Instructions

Store leftover Ybor City Black Bean Soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until heated through before serving.

Nutrition Information

Calories per serving

250

Carbohydrates

- Total Carbohydrates: 35g

- Dietary Fiber: 8g

- Sugars: 3g

Fats

- Total Fat: 4g

- Saturated Fat: 1g

- Trans Fat: 0g

Proteins

- Protein: 15g

Vitamins and minerals

Vitamin A: 10% DV

- Vitamin C: 30% DV

- Calcium: 6% DV

- Iron: 15% DV

Alergens

Contains: None

Summary

Ybor City Black Bean Soup is a nutritious and filling dish that is rich in fiber, protein, and essential vitamins and minerals. It is a healthy option for a satisfying meal.

Summary

Ybor City Black Bean Soup is a classic Cuban dish that is hearty, flavorful, and easy to make. This nutritious soup is perfect for a comforting meal on a cold day and is sure to become a favorite in your recipe collection. Enjoy this delicious soup with a side of rice, a slice of Cuban bread, and a sprinkle of fresh cilantro for an authentic Cuban dining experience.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Ybor City Black Bean Soup. It was many years ago, when I was just a young girl living in Tampa, Florida. I had always loved cooking, and I was constantly on the lookout for new and exciting recipes to try out in my kitchen.

One day, I was visiting a friend in Ybor City, a historic neighborhood known for its rich culture and delicious Cuban cuisine. As we walked through the bustling streets, the aroma of spices and simmering soups filled the air, making my mouth water and my stomach rumble.

We stopped at a small café tucked away in a corner of the neighborhood, where the owner, an elderly Cuban woman named Maria, greeted us with a warm smile. Maria was known for her incredible cooking skills and her delicious black bean soup was famous throughout the city.

As we sat down at a table, Maria brought us each a steaming bowl of her signature dish. The soup was thick and hearty, with a deep, rich flavor that danced on my taste buds. I was in awe of the simple yet complex combination of ingredients that made up this delectable soup.

I asked Maria if she would be willing to share her recipe with me, and to my surprise, she agreed. She took me into her kitchen and showed me step by step how to make the perfect Ybor City Black Bean Soup.

First, she instructed me to soak the black beans overnight to soften them. Then, she showed me how to sauté onions, garlic, and bell peppers in a large pot until they were caramelized and fragrant. Next, she added the beans, along with chicken broth, cumin, oregano, and bay leaves, and let the soup simmer for hours until the beans were tender and the flavors had melded together.

As the soup bubbled away on the stove, Maria shared with me the story behind the recipe. She told me that she had learned to make this soup from her own grandmother, who had brought the recipe with her when she immigrated to Ybor City from Cuba many years ago.

Maria’s grandmother had passed down the recipe through generations, each cook adding their own twist to make it their own. Maria had made the soup her own by adding a touch of sherry vinegar at the end, which gave it a unique tangy flavor that set it apart from the rest.

After several hours of simmering, the soup was finally ready. Maria ladled out steaming bowls for us to enjoy, and as I took my first spoonful, I knew that this soup would become a staple in my own kitchen for years to come.

I thanked Maria profusely for sharing her recipe with me, and as I left her café that day, I felt a deep sense of gratitude for the incredible culinary journey that had brought me to this moment. I couldn’t wait to go home and recreate the magic of Ybor City Black Bean Soup in my own kitchen, knowing that with each spoonful, I would be transported back to the vibrant streets of Ybor City and the warm embrace of Maria’s kitchen.

And so, I continued to make the soup for my family and friends, passing down the recipe just as Maria had passed it down to me. Each time I made it, I felt a connection to the rich history and culture of Ybor City, and a sense of pride in carrying on the tradition of this beloved dish.

Now, as I sit in my kitchen, stirring a pot of simmering black bean soup, I am filled with memories of that day in Ybor City when I first discovered the magic of this recipe. The aromas of garlic and cumin fill the air, and as I take a taste of the soup, I am reminded once again of the love and tradition that goes into each bowl of Ybor City Black Bean Soup. And I know that as long as I continue to cook this dish, the spirit of Maria and her grandmother will live on in my kitchen, bringing joy and comfort to all who taste it.