Cuban Black Bean Soup

Photo by Carlington Wilmot

March-June 2009, JamaicanEats magazine

•  1 pound black beans
• 1 bay leaf
• 1 tablespoon cumin
• 1 tablespoon oregano
• 1 hot pepper, halved
• 1/4 cup olive oil
• 1 large onion, diced
• 1 large red pepper, diced
• 1 large green pepper, diced
• 4 cloves garlic, chopped
• 1 tablespoon sugar
• 1/8 cup white vinegar
• Salt
• Sour cream with a pinch of cumin
• 1 fried plantain wafer for garnish

Direction

1. 1. In a large pot place the washed beans, cover with water plus a little extra.
2. Add bay leaf, cumin, oregano, and hot pepper. Simmer until the beans are tender (45 minutes or longer) then remove the hot pepper.
3. In a frying pan, sauté the green peppers and onions until translucent. Puree in a blender, this is the sofrito.
4. In the same pan, sauté the garlic. Add to the beans, along with the sofrito, 1/4-cup olive oil, sugar, and vinegar.
5. Season with salt and continue to cook until very thick, about 45 minutes.
6. Garnish with cumin cream and fried plantain.
   Serves 4

***

-By Chef Dennis McIntosh

We Want Your Snaps Cooking, Eating, Enjoying Caribbean. Email: caribbeanfoodguide@gmail.com