Spanish Black Bean Soup Recipe

Jonathan and I have been making a point of trying the foods and flavors of places we plan to visit, so over the past few weeks we’ve been cooking historic recipes from Saint Augustine! With a rich history, the dishes are wide and varied ranging from Native American barbecue to Spanish tapas and sopas to English pastries and pies!

While in Saint Augustine, we had the pleasure of trying this soup, and found it to be simple and satisfying! It’s a recipe taken from the pages of Saint Augustine history, known as Sopa de Frijol Negro, or Spanish Black Bean Soup.

The Spanish settlers of the late 1500’s began farming small gardens, and black beans were one of the main staples. The recipe for this soup was gleaned through writings by General Nathaniel Greene and Juan de la Mata in the 1700’s. It’s one of the culinary constants in the Ancient City!

Here’s How To Make It

1 pound black beans, soaked overnight

1 teaspoon salt

2 cloves garlic, minced

¼ cup extra virgin olive oil

1 cup onion, minced

1 cup green bell pepper, minced

1 tablespoon pepper

¼ teaspoon sage

2 tablespoons vinegar

1 bay leaf

8 cups water

In a large kettle over medium heat, brown the onion, bell pepper and spices in the oil. Add the remaining ingredients and let simmer for 4 to 6 hours, or until the beans are tender.

You can make this the “cheater way”, by using canned beans and reducing the simmer time down to 1 hour. This recipe yields 6 servings! Enjoy!