cuban black bean soup

Name: Cuban Black Bean Soup
Cook time: 2 h 45 min
Cuisine: Cuban
Ingredients: - black beans, soaked overnight; 4 - bay leaves; 1 1/2 cup(s) spanish olive oil; 4 large red bell peppers, chopped; 4 large white onions, chopped; 16 clove(s) garlic, chopped; 4 tablespoon(s) mexican dried oregano; 2 tablespoon(s) ground cumin; - kosher salt; 2 tablespoon(s) sugar; 1/2 cup(s) dry sherry; 2 medium red onion, finely diced; 1 cup(s) cilantro leaves; 1 pint(s) mexican crema or sour cream

(2 ratings)

review

Private Recipe by

Raven Higheagle

@ravenhigheagle

Prescott, AZ

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

(2 ratings)

yield serving(s)

cook time 2 Hr 45 Min

method Stove Top

Ingredients For cuban black bean soup

black beans, soaked overnight
4

bay leaves
1 1/2 c

spanish olive oil
4 lg

red bell peppers, chopped
4 lg

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 md

red onion, finely diced
1 c

cilantro leaves
1 pt

mexican crema or sour cream

How To Make cuban black bean soup

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.
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