Black Bean soup is a very nice way to fill in a place where a meal needs to be quick and filling. I like the Cuban method of making this soup. It is dark and tasty.
1 cup chopped Spanish onion
1 green bell pepper cored and chopped
1 bay leaf
1/4 cup cooking oil
4 cloves garlic minced
2 tsp ground cumin
2 tsp dried oregano
1 tsp red wine vinegar
1 tsp salt to taste
1/2 tsp ground black pepper
2 tsp sugar
Heat the oil in a heavy skillet over medium-high heat.
Add the garlic and sauté until lightly golden, about 20 seconds.
Add the onion, green pepper, and bay leaf and sauté for 5 minutes, or until the vegetables are softened.
Add the black beans minus the reserved beans.
Add the cumin and oregano and cook, stirring, for 1 minute.
Place reserved beans in your food processor or blender and mash until the beans are paste.
Stir in the reserved mashed black beans and cook for 1 minute. Remove from the heat.
Taste and correct the seasoning if necessary.
The soup should be aromatic with sweet, tangy notes.
Add the chopped roasted pepper,
Keep the pot over medium-low heat, cover partially, and simmer until creamy, 30 to 45 minutes.
Remove the bay leaf and ladle the soup into bowls.
I drizzle olive oil over the soup.
The soup tastes even better the day after it’s made. Let it cool and then cover and refrigerate. Reheat at a very gentle simmer.