Go Back
Venezuelan Black Bean Soup in a bowl served with arepas
Print

Venezuelan Black Bean Soup

This Venezuelan Black Bean Soup is easy to make and super flavorful! It's perfect for lunch, busy weeknights, or feeding a hungry crowd. 
Course Soup
Cuisine Venezuelan
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 8 servings
Calories 346kcal

Ingredients

  • 1 lb dried black beans
  • 8 cups water, or more if needed
  • 1 tablespoon salt
  • 3 Naturally Hickory Smoked Pork Chops , cut into cubes
  • 2 mini sweet peppers , cut into small cubes
  • 2 tablespoon corn oil
  • 1 medium onion , chopped
  • 4 cloves garlic
  • Cilantro (opcional)

Instructions

SLOW COOKER:

  • Rinse the black beans under running water. Take out dirty, pebbles and broken beans.
  • In a large pot add the beans and water and let them soak for 2-4 hours or overnight (best). Beans will swell to at least twice their dry size.
  • Transfer the beans to your slow cooker. Make sure to have enough water to cover by about an inch. Cover and cook for 8 hours on low.
  • When slow cooking time ends, set the pot in "stovetop" mode on low. Add the salt and sweet mini peppers. NOTE: if your slow cooker does not have a saute or stovetop mode, you can transfer the tender beans to a pot to finish them.
  • In a blender put the oil, onion, and garlic. Blend on medium speed until everything is well combined.
  • In a large skillet, over medium-high heat, sauté pork chops (including bones) for 5-8 minutes or until golden. Remove from skillet and place on paper towel to remove the excess oil.
  • Add the onion and garlic mixture to the same skillet and cook for 3 minutes, string occasionally. Put back in the pork chops, cook with the onion mixture for 1 minute. Add this mixture to the pot with the cooked beans; mix to combine. Taste and add more salt, if necessary. Cover and simmer for 30 more minutes. Remove pork chop's bones and discard.
  • Garnish with cilantro if desired and serve hot.

STOVETOP:

  • Rinse the black beans under running water. Take out dirty, pebbles and broken beans.
  • In a large pot, add the beans and water and let them soak for 2-4 hours or overnight (best). Beans will swell to at least twice their dry size.
  • Transfer the beans to a large pot. Make sure to have enough water to cover by about an inch. Cover and cook over medium heat for about 2 -3 hours, or until the beans are tender. You might need to add more water during the cooking process, so be sure to stir occasionally and check the water level.
  • After the beans are tender, add the salt and sweet mini peppers.
  • In a blender add the oil, onion, and garlic. Blend on medium speed until everything is well blended and smooth.
  • In a large skillet, over medium-high heat, sauté pork chops (including bones) for 5-8 minutes or until golden. Remove from skillet and place on paper towel to remove the excess oil.
  • Add the onion and garlic mixture to the same skillet and cook for 3 minutes, string occasionally. Put back in the pork chops, cook with the onion mixture for 1 minute. Add this mixture to the pot with the cooked beans; mix to combine. Taste and add more salt, if necessary. Cover and simmer for 30 more minutes. Remove pork chop's bones and discard.
  • Serve.

Notes

 
STORE: this soup can be stored in the refrigerator for up to 3 days. The soup should be completely cool before you transfer it to the refrigerator.
 
FREEZE: this soup can be freeze for up to 3 months. The soup should be completely cool before you transfer it to the freezer.
 
Looking for more Venezuelan recipes?
 
 Did you make this recipe? Don’t forget to give it a star rating below!
 
Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition

Calories: 346kcal | Carbohydrates: 39g | Protein: 31g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 938mg | Potassium: 1226mg | Fiber: 10g | Sugar: 3g | Vitamin A: 120IU | Vitamin C: 25mg | Calcium: 101mg | Iron: 4mg