Frijoles Negros (Black bean soup) a staple in cuban cuisine.
Serves about 8 to10
2 cups black beans, dried
8 cups water
1 large spanish onion, chopped
1 green bell pepper, chopped
4 tablespoons olive oil
3 cloves garlic minced
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon oregano
1 teaspoon ground cumin
1 teaspoon sugar
1 bay leaf
2 tablespoons distilled white vinegar
3/4 cup dry white cooking wine
- Place beans in a pot of water covering completely first thing in the morning and let sit all day.
- in the evening when you are ready to start preparing dinner, remove the beans and place them in a large saucepan and add water. Bring the beans to a boil, reduce heat to low, cover, and cook until the beans are tender, about 1 hour.
- Do not drain the water from the cooked beans.
- Sauté the onions, green pepper and minced garlic in the olive oil until the onions are translucent.
- Add the beans, oregano, cumin, bay leaf, vinegar, salt, pepper and wine. Stirring occasionally, simmer over low heat for 15 minutes.
- Take out about a half of cup of beans and mash them. Put them back in the pot (this will thicken the soup).
- Add the sugar; spoon the remaining olive oil over the beans. Immediately cover the sauce pan and shut off the heat, it will be ready to serve in five minutes.
Serve over white rice or on the side