Soups & Stewscreativecanning5.0
Cuban Black Bean Soup (Canning Recipe)
Cuban Black Bean Soup is a delicious traditional soup, and it's even better if you can plan ahead and save time on busy weeknights with this pressure-canning recipe! Make the soup ahead and store it right on your pantry shelf for a quick heat-and-eat meal.
👥 14 Servings⏱️ Prep & Cook: 3h⏳ Prep: 1h 30m🔥 Cook: 15 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●saucepan
- ●blender
📝 Preparation Steps
1
Wash and sort dry beans. Cover with 12 cups (3 quarts) water and bring to a boil. Boil for ⏱️ 2 minutes, then turn off the heat. Allow to stand for ⏱️ 1 hour. (Alternately, soak 8 to ⏱️ 12 hours.)
Water
2
Drain the beans and rinse. Set aside.
3
Add 2 tbsp oil to the bottom of a stock pot and use it to saute the onions, peppers, and garlic for about 5 to ⏱️ 7 minutes, until the onions are translucent and the mixture is fragrant.
Oil2 Tbsponions (chopped (250 g))2 cupspeppers (sweet or hot, chopped (100 g))1 cupgarlic (chopped)6 Tbsp
4
Add the remaining ingredients and bring the mixture to a boil. Boil for ⏱️ 5 minutes.
5
While the soup is boiling, bring about 4 cups of water to a boil in a kettle. You may (or may not) need this for topping off the jars.
Water
6
Use a slotted spoon to ladle the solids into 7-quart jars, evenly distributing the contents. The solids should fill each jar about halfway. This is important! The jars will not be filled with solids. Do not overpack the jars; they should only be about half filled with solids before canning. The beans will expand in the canner.
7
Distribute the broth evenly across the jars, leaving 1 inch of headspace. You may need to top off the jars with water from your side kettle to bring them to exactly 1-inch headspace.
Water
8
Cap with 2-part canning lids to finger tight.
9
Load the jars into a preheated pressure canner and add the lid, but don’t add the canning weight yet. Turn the heat to high and allow steam to vent for ⏱️ 10 minutes.
10
Add the canning weight and bring the canner up to pressure (see notes).
11
Once at pressure, process the jars for ⏱️ 75 minutes for quarts (or ⏱️ 60 minutes for pints).
12
When the canning time is complete, turn off the heat and allow the canner to cool completely before opening and removing the jars. Check seals and store any unsealed jars in the refrigerator. Properly canned and sealed jars may be stored in the pantry and will maintain peak quality for 12 to 18 months.
13
To serve, pour the contents of the jar into a saucepan and simmer for ⏱️ 10 minutes. For a creamy soup, you can puree about half the contents with a stick blender, if desired.
14
Enjoy as is, or top with avocado, sour cream, cilantro, tortilla chips, cornbread, or whatever you like!
Nutrition Facts
calories
299 kcal
fat Content
6 g
serving Size
1 serving
fiber Content
11 g
sugar Content
3 g
sodium Content
946 mg
protein Content
18 g
trans Fat Content
0.01 g
cholesterol Content
10 mg
carbohydrate Content
45 g
saturated Fat Content
1 g
unsaturated Fat Content
4 g
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