Recipe courtesy of Alex Garcia

Cuban Black Bean Soup

  • Level: Easy
  • Total: 2 hr 35 min
  • Prep: 20 min
  • Cook: 2 hr 15 min
  • Yield: 4 servings
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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


  1. 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.
  2. After 45 minutes, remove the pepper.
  3. In a saute pan, saute onions, red, and green peppers until translucent. Puree in a blender, this is the sofrito.
  4. 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.
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