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Java Black Bean Soup

An Olive Oil and Balsamic Recipe

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Prep Information

Prep Time

prepare veggies 15 minutes, soak beans for 360 minutes

Cook Time

90 minutes


4-6 people


  • 4 cups water
  • 1 lb. bag dried black beans or 3-4 15 oz. cans cooked black beans.
  • 2 Tablespoons Koroneiki EVOO
  • 1 large yellow onion, chopped
  • 1 red bell pepper, chopped
  • 2 stalks of celery, chopped
  • 1 jalapeño pepper, finely chopped
  • 4-6 garlic cloves, minced finely
  • 1-1/2 TBLSP. ground cumin
  • 1 TBLSP. dried oregano
  • 1 large meaty ham hock
  • 3 bay leaves
  • 2-1/2 tsp. salt or to taste
  • 2 TBLSP. Espresso Balsamic Condimento
  • 2 cups strong brewed coffee
  • 1/2 tsp. black pepper
  • 1 cup cilantro, chopped, for garnish
  • 6 TLBSP. sour cream or Greek yogurt


  • If using dry beans, pick over the beans and rinse well. Place in a large bowl and cover with water, about 2-inches higher than the beans. Soak the beans overnight. If using canned beans, drain and rinse before using.
  • Heat oil in a soup pot or Dutch oven over medium-high heat. Add onion, bell pepper, celery, jalapeño and garlic and cook, stirring often, until the vegetables are beginning to brown, about 5-8 minutes.
  • Add cumin and oregano and cook, stirring, for 1 minute more.
  • Add the beans, water, coffee, Espresso Balsamic Condimento, ham hock, and bay leaf. Cover and bring to a boil, stirring occasionally. Skim off any foam that rises to the top, reduce the heat, cover and simmer until the beans are very tender, about 1-1/2 hours. Remove the ham hock and let it cool. Trim away the fat, chop or shred the meat. If you like a thicker soup, place the bean mixture in a food processor and pulse until you get a thick soup. For best results, leave it a little chunky. Stir the meat back into the soup.
  • Serve the soup garnished with the reserved chopped onion, a dollop of sour cream or yogurt and cilantro.
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