Cuban Black Bean Soup

Recipe Ingredients

1 lb	454g / 16oz	Black beans
1		Bay leaf
1 tablespoon	15ml	Cumin
1 tablespoon	15ml	Oregano
1		Italian frying pepper - halved
		Olive oil - for sauteing, plus
1/4 cup	59ml	Olive oil
1		White onion - large diced
1		Red pepper - large diced
1		Green pepper - large diced
6		Garlic cloves - chopped
1 tablespoon	15ml	Sugar
1/8 cup	29ml	White vinegar
		Salt - to taste
1/2 cup	31g / 1.1oz	Finely-chopped red onion - for garnish

Recipe Instructions

In a large stockpot, cover the beans with water, covering them by 2 inches. Add bay leaf, cumin, oregano, and Italian pepper. Simmer until the beans are tender, about 45 minutes.

After 45 minutes, remove the pepper.

In a saute pan, saute onions, red, and green peppers until translucent. Puree in a blender, this is the sofrito.

In the same pan, saute the garlic. Add to the beans, along with the sofrito, 1/4-cup olive oil, sugar, and vinegar. Season with salt and continue to cook until very thick, about 45 minutes. Garnish with finely chopped red onion.

This recipe yields 4 servings.

Source:
MELTING POT with Alex Garcia - (Show # MP-1B65) - from the TV FOOD NETWORK

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