Black Bean Soup Recipe

Dec 26, 2011 1:01 pm

A creamy, easy to make Cuban soup with a kick

Black bean soup takes a creamy, spicy turn.
Black bean soup takes a creamy, spicy turn.
 

Miami's Wynwood Kitchen & Bar (WKB), located in the burgeoning Wynwood Arts District, features A-list street art and increasingly impressive food. Shepard Fairey, Os Gemeos and Kenny Scharf are among those who've created original pieces around the indoor/outdoor space, and chef Miguel Aguilar has brought a twist to Cuban-inspired favorites that also might be called artful. 

This comforting black bean soup is easy to make at home (provided you don't mind soaking the beans overnight), and the blend of spices helps awaken the palate for the other culinary treats to come. 

Servings: 4

Ingredients

2 1/2 pounds black beans, soaked overnight
1 1/2 pound Spanish onions, whole
3/4 pound green peppers, whole
8 ounce garlic
1 tablespoon cumin
1/4 cup dry oregano
1/4 cup white vinegar
4 quarts water
2 cups olive oil
1 bay leaf
Directions: 
  1. Pre-heat oven to 350°. Place the olive oil and garlic in a shallow baking dish and bake until light brown. 
  2. With the skin on, sprinkle the Spanish onions and green peppers with extra virgin olive oil. Place the vegetables on a baking sheet and bake at 350° until the peppers are charred and the onions are cooked (translucent).
  3. After soaking the beans overnight, drain, and place the beans, water, vinegar, bay leaf and salt in a large pot. Bring to a boil and then turn down to simmer.
  4. Remove the skin from the onions and deseed the peppers.
  5. Combine the peppers, garlic and onion. Puree with some of the liquid from the beans until smooth.
  6. Add the puree to the pot of beans along with the cumin and dry oregano and cook until the beans are tender.
Level of Difficulty: 
Easy
Prep Time: 
10 minutes
Cooking Time: 
1 hour
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