Recipe courtesy of Alex Garcia
Cuban Black Bean Soup
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 496
- Total Fat
- 6
- Saturated Fat
- 1
- Carbohydrates
- 87
- Dietary Fiber
- 21
- Sugar
- 11
- Protein
- 27
- Cholesterol
- 0
- Sodium
- 672
- Total: 2 hr 35 min
- Prep: 20 min
- Cook: 2 hr 15 min
Ingredients
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
Salt
1/2 cup finely chopped red onion, for garnish
Directions
- 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.