Cuban Black Bean Soup

Raven Higheagle

By
@ravenhigheagle

Warm and comforting Black Bean Soup is always a great choice on a cold winters day. Top soup with sherry if you'd like.


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Comments:

Serves:

Serves 8

Prep:

24 Hr 10 Min

Cook:

2 Hr 45 Min

Method:

Stove Top

Ingredients

black beans, soaked overnight
4
bay leaves
1 1/2 c
spanish olive oil
4 large
red bell peppers, chopped
4 large
white onions, chopped
16 clove
garlic, chopped
4 Tbsp
mexican dried oregano
2 Tbsp
ground cumin
kosher salt
2 Tbsp
sugar
1/2 c
dry sherry
2 medium
red onion, finely diced
1 c
cilantro leaves
1 pt
mexican crema or sour cream

Directions Step-By-Step

1
Soak beans in water to cover by 3 inches for 8 hours or overnight. Overnight is best.
2
Drain and place in a large soup pot along with bay leaves and enough fresh water to cover beans by 2 or 3 inches.
3
Bring to a boil, reduce to a simmer, cover, and cook until beans are tender, about 2 hours
4
Meanwhile, make the sofrito: In a large skillet, heat olive oil over medium heat.
5
Add bell peppers and cook until softened, about 5 minutes.
6
Add onions and cook until tender, about 10 minutes.
7
Add garlic, oregano, cumin, and salt to taste, and cook 2 minutes.
8
Puree sofrito in a blender (in batches).
9
Add sofrito and sugar to pot with beans and simmer for 20 to 30 minutes.
10
Stir in sherry and season with salt to taste. Remove bay leaves.
11
Serve topped with red onion, cilantro, and a dollop of Mexican crema or sour cream.

About this Recipe