Sopa de Frijoles Negros - Cuban Black Bean Soup
Serves 4 to 6
Here’s a very quick take on a Cuban classic. It’s the perfect heartwarming dinner for a freezing night. Serve with salad and cornbread.
2 tablespoons olive or vegetable oil
1 large onion, chopped
1 red bell pepper, chopped
2 cloves garlic, chopped
1 14-1/2 ounce can peeled tomatoes, chopped, with the juices
1 4-ounce diced green chilies
2 teaspoons ground cumin or more to taste
4- 16 ounce cans black beans, drained and rinsed
2 cups or more low sodium chicken or vegetable broth
Diced green onions for garnish
Chopped cilantro for garish
Slices of fresh lime for garnish
In a large heavy saucepan, heat the oil over medium-high and sauté the onion and bell pepper until tender, about 10 minutes. Stir in the tomatoes with the juices, chilies and cumin. Reduce the heat and simmer until the vegetables are soft, about 10 minutes. Stir in the beans. Remove about 1 cup of the beans and turn into a separate bowl and smash with the back of a fork. Return the beans to the pot. Bring the soup to a simmer, thinning with more broth if necessary. Serve garnished with the onion, cilantro and serve with slices of lime.