Cuban Dishes


What do you think of when I say ‘Cuba’. Classic cars? Jazz snaking through the dark alleys? The whisper of the ocean breeze through palm fronds? How about black bean soup? No? Well it should. It’s your ticket to a trip down memory lane if you’ve ever dined at one of Cuba’s restaurants, paladares or hotels. But if Havana is still on your list of places to visit, why don’t you put on some Cuban music and salsa your way around the kitchen to create this traditional Cuban dish in your own home.

This version is very easy, requires little preparation and is ideal when you are in a hurry. If you would like to make the soup ‘from scratch’ I can recommend the recipe by Goldberg, Huhn and Eddy from their book ‘Cuba!‘.

Black Bean Soup

Course Appetizer
Cuisine Cuban
Servings 6 people


  • 1/2 cup chopped onion
  • 1/2 cup capsicum
  • 1 clove garlic
  • tablespoon of oil
  • 4 cups cooked black beans
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin


  • Combine onion, capsicum and garlic in a blender
  • Heat oil add onion capsicum, oregano, cumin and garlic and cook for 2 minutes.
  • Add half the black beans and cover ingredients with water.
  • Puree the remaining black beans until smooth
  • Add puree beans to the pot . Stir and cook until heated through. Season with salt and pepper.
Keyword Entree, Soup, Vegetarian
Hotel Florida

This art deco statue greets visitors to the Hotel Florida which was built in 1836 and is still operating today. It was here, where I first tasted black bean soup.

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