Puré de Frijoles Negros Ràpido

Name: Puré de Frijoles Negros Ràpido (Quick Black Bean Soup)
Yield: Serves 4 to 6
Cuisine: Cuba
Ingredients: 1 cup chopped chorizo or bacon (optional); 1 tablespoon chopped fresh oregano leaves; Extra-virgin olive oil, finely chopped red onion, chopped fresh cilantro or parsley; Salt to taste; 1 cup Caldo de Res (Beef Broth); 1 tablespoon minced garlic (2 to 4 cloves); 2 (15-ounce) cans black beans with their liquid; ⅓ cup olive oil; 1 teaspoon ground cumin; 1½ cups chopped red onion (1 medium); 1 teaspoon dried oregano leaves; 1 green bell pepper, seeded and chopped; 1 tablespoon brown sugar; 1 red bell pepper, seeded and chopped; 2 tablespoons wine vinegar

Quick Black Bean Soup

Preparation info

Serves
4 to 6

Difficulty
Medium

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.

Ingredients

⅓ cup olive oil
1 cup chopped chorizo or bacon (optional)
1½

Americas
Cuba
Havana
Soup
Caribbean

Method

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