Cuban Black Bean Soup
- 1 pound black beans
- 1 bay leaf
- 1 tablespoon cumin
- 1 tablespoon oregano
- 1 Italian frying pepper, halved
- Olive oil, for sauteing, plus 1/4 cup olive oil
- 1 white onion, large dice
- 1 red pepper, large dice
- 1 green pepper, large dice
- 6 cloves garlic, chopped
- 1 tablespoon sugar
- 1/8 cup white vinegar
- 1/2 cup finely chopped red onion, for garnish
In a large stockpot, cover the beans with water, covering them by 2 inches. Add bay leaf, cumin, oregano, and Italian pepper. Simmer until the beans are tender, about 45 minutes.
After 45 minutes, remove the pepper.
In a saute pan, saute onions, red, and green peppers until translucent. Puree in a blender, this is the sofrito.
In the same pan, saute the garlic. Add to the beans, along with the sofrito, 1/4-cup olive oil, sugar, and vinegar. Season with salt and continue to cook until very thick, about 45 minutes. Garnish with finely chopped red onion.
Recipe courtesy of Alex Garcia