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Cuban Black Bean Soup

Cuban Black Bean Soup

Top soup with sherry if you'd like.


Ingredients
black beans, soaked overnight
2
bay leaves
3/4
cup
Olive Oil
2
red bell peppers, chopped
2
large onions, chopped
8
cloves
garlic, chopped
2
tablespoons
dried oregano
1
tablespoon
ground cumin
kosher salt
1
tablespoon
sugar
1/4
cup
dry sherry
1
red onion, finely diced
1/2
cup
cilantro leaves
Directions
Soak beans in water to cover by 3 inches for 8 hours or overnight.
Drain and place in a large soup pot along with bay leaves and enough fresh water to cover beans by 2 or 3 inches. Bring to a boil, reduce to a simmer, cover, and cook until beans are tender, about 2 hours.
Meanwhile, make the sofrito: In a large skillet, heat olive oil over medium heat. Add bell peppers and cook until softened, about 5 minutes. Add onions and cook until tender, about 10 minutes. Add garlic, oregano, cumin, and salt to taste, and cook 2 minutes.
Puree sofrito in a blender (in batches). Add sofrito and sugar to pot with beans and simmer for 20 to 30 minutes. Stir in sherry and season with salt to taste. Remove bay leaves. Serve topped with red onion and cilantro.

The base number of servings for this recipe is 4
OK

Categories 

Soups

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