Cuban Black Bean Soup with Sofrito
Votes: 4
Time: 2 hours 35 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Cuban Black Bean Soup with Sofrito - A Detailed Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g black beans
- 1 bay leaf
- 1 tbsp cumin
- 1 tbsp oregano
- 1 Italian roasted pepper, halved
- Olive oil for frying, plus 1/4 cup extra virgin olive oil
- 1 large diced white onion
- 1 large diced red pepper
- 1 large diced green pepper
- 6 chopped cloves of garlic
- 1 tbsp. sugar
- 1/8 cup table vinegar
- Salt
- 1/2 cup finely chopped red onion for garnish
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Cooking the dish according to the recipe:
- In a large saucepan, cover the beans with water to a level 2 inches above the surface. Add the bay leaf, cumin, oregano, and Italian peppercorns. Cook until the beans are tender, about 45 minutes. Remove the peppercorns after the beans are cooked.
- In a frying pan, sauté the onion, red pepper, and green pepper until translucent. Puree in a blender to make sofrito.
In the same pan, sauté the garlic. Add the beans along with the sofrito, 1/4 cup olive oil, sugar, and vinegar. Season with salt and cook until thickened, about 45 minutes. Garnish with finely chopped red onion.
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