Puré de Frijoles Negros Ràpido

Quick Black Bean Soup

Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

Eating Cuban

Eating Cuban

By Beverly Cox and Martin Jacobs

Published 2006

  • About

Though it calls for canned black beans, this easy soup has a great old-fashioned flavor. The secret, according to my friend Virginia Flores-Godoy, is to take the time to cook your sofrito slowly so that the flavors blend.


  • cup olive oil
  • 1 cup chopped chorizo or bacon (optional)
  • cups chopped red onion (1 medium)
  • 1 red bell pepper, seeded and chopped
  • 1 green bell pepper, seeded and chopped
  • 1 tablespoon minced garlic (2 to 4 cloves)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano leaves
  • 1 tablespoon chopped fresh oregano leaves
  • 1 tablespoon brown sugar
  • 2 tablespoons wine vinegar
  • 2 (15-ounce) cans black beans with their liquid
  • 1 cup Caldo de Res (Beef Broth)
  • Salt to taste
  • Extra-virgin olive oil, finely chopped red onion, chopped fresh cilantro or parsley


In a large saucepan over medium heat, heat the oil. Add the chorizo and sauté until very lightly browned, 2 to 3 minutes. Remove the chorizo from the oil with a slotted spoon and set it aside. Add the onion to the pan and cook for 5 minutes, until it begins to soften. Add the bell peppers, garlic, cumin, and dried and fresh oregano and continue to cook the sofrito over medium-low heat, stirring occasionally, until the peppers are tender, 6 to 8 minutes. Place the sofrito, brown sugar, vinegar, and 1 can of the beans in a blender or food processor and puree. Return the puree to the saucepan and stir in the remaining can of beans, the broth, and the chorizo. Season with salt. If the soup seems too thick, add a little more broth. Simmer gently for 8 to 10 minutes to blend the flavors. Ladle the soup into bowls. Pass the garnishes separately.