Black Bean Soup

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.

Stir in the vinegar, salt, pepper, and sugar.

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. 

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