Cuban Black Bean Soup

Also known as Italian Frying peppers. Cubanelle peppers are large and blocky. They are light green in appearance and they mature red. The thin walls of this pepper make it an excellent choice for frying. This pepper is not hot.

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1 pound black beans
1 bay leaf
1 Tbsp. cumin
1 Tbsp. oregano
1 cubanelle pepper
olive oil for sauteeing, plus 1/4 cup olive oil
1 white onion, large dice
1 red pepper, large dice
1 green pepper, large dice
6 cloves garlic, chopped
1 Tbsp. sugar
1/8 cup white vinegar
1/2 cup finely chopped red onion, for garnish

In a large stockpot, cover the beans with water, covering them by 2″. Add the bay leaf, cumin, oregano and cubanelle pepper. Simmer until the beans are tender, about 45 minutes. After 45 minutes, remove the pepper. In a saute pan, saute the onions and the 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 C. olive oil, sugar and vinegar. Season with salt and continue to cook until very thick, about 45 minutes. Garnish with finely chopped red onion.

Yields 4 servings.