Puré de Frijoles Negros Ràpido

Quick Black Bean Soup

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in
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)


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