black bean soup

Name: Black Bean Soup
Prep time: 30 min
Cook time: 1 h 40 min
Yield: 6
Cuisine: Cuban
Ingredients: 1 pound(s) dried black beans; 2 tablespoon(s) olive oil; 1 medium ripe tomato; 1 bay leaf; 1 medium onion, halved (leave 1/2 onion intact and chop the other half); 1 medium green bell pepper, halved (leave 1/2 pepper intact and chop the other half); 2 clove(s) garlic, 1 uncrushed and the other minced; 1/4 cup(s) olive oil; 1 teaspoon(s) crushed dried oregano; 1/4 teaspoon(s) cumin; 2 tablespoon(s) wine vinegar (sherry or your choice); 1 tablespoon(s) salt; 1/2 teaspoon(s) hot sauce; 2 tablespoon(s) dry sherry

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Daily Inspiration S

Deep In The Heart of, TX

Updated on May 27, 2019

This is my favorite recipe for black bean soup and I've used it for years. It was given to me by a friend and I have modified it a bit over the years to suit our tastes The chopped onion on the top of the beans is delish, but if you can't tolerate raw onion -- the soup is still delicious over rice. ***Please note: Use a wooden spoon only for this soup

Rate

prep time 30 Min

cook time 1 Hr 40 Min

method Stove Top

yield 6 serving(s)

Ingredients

1 pound dried black beans
2 tablespoons olive oil
1 medium ripe tomato
1 bay leaf
1 medium onion, halved (leave 1/2 onion intact and chop the other half)
1 medium green bell pepper, halved (leave 1/2 pepper intact and chop the other half)
2 cloves garlic, 1 uncrushed and the other minced
1/4 cup olive oil
1 teaspoon crushed dried oregano
1/4 teaspoon cumin
2 tablespoons wine vinegar (sherry or your choice)
1 tablespoon salt
1/2 teaspoon hot sauce
2 tablespoons dry sherry

How To Make black bean soup

Step 1

Wash beans and place them in a deep bowl - cover with water 2 inches above beans and soak overnight.

Step 2

Pour beans into a 3-4 quart soup pot with same soaking liquid. Add additional water, if necessary, to cover beans with 1 inch of water. Add 2 tbsp. olive oil, the whole tomato, bay leaf, 1/2 onion, 1/2 green pepper, and the crushed garlic clove. Bring to a boil, then lower heat to a simmer; cover and cook until beans are tender - approximately 1 hour. Note: Use only a wooden spoon to stir the beans.
Step 3

Remove the bay leaf and remaining tomato, onion, pepper and garlic and discard.
Step 4

In a skillet, heat olive oil and saute the chopped onion and green pepper until transparent. Add the minced garlic, oregano, cumin, wine vinegar and the salt. Stir to mix well and cook 2 minutes longer, then add mixture to the beans. Add hot sauce, cover and cook for approximately 1/2 hour. Correct seasonings, add sherry.
Step 5

Serve beans with hot cooked rice and garnish with chopped raw onions.
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