Tuesday, October 4, 2011

Black Bean Soup

  • 1 pound black beans
  • 2 Tablespoons olive oil
  • 1 whole medium ripe tomato
  • 1 bay leaf
  • 1/2 medium onion
  • 1/2 medium green pepper
  • 1 clove garlic, crushed
  • 1/2 Cup olive oil
  • 1/2 medium onion, chopped
  • 1/2 green bell pepper, chopped
  • 1 garlic clove, minced
  • 1 teaspoon crushed oregano
  • 1/4 teaspoon cumin
  • 2 Tablespoons wine vinegar
  • 1 Tablespoon salt
  • 1/2 teaspoon hot sauce
  • 2 Tablespoons dry sherry
  • chopped onion
  • sour cream


1. Wash beans. Discard imperfect ones. Place in bowl. Cover with water 2 inches above beans. Soak overnight.

2. Pour beans into a kettle with soaking water. If necessary, add more water so that beans will be covered 1 inch. Add 2 tablespoons olive oil, tomato, bay leaf, onion, green pepper, garlic. Bring to a boil, skim foam. Lower heat to medium and cover. Cook until beans are tender, about 1 hour. Use a wooden spoon to stir occasionally.

3. Remove bay leaf and what is left of tomato, onion, pepper and garlic. In a skillet, heat remaining oil and saute chopped onion and green pepper until transparent. Add garlic, oregano, cumin, wine vinegar and salt. Cook 2 minutes longer, then add to beans. Stir in hot sauce, cover and cook for 30 minutes. Add sherry. Serve with rice and chopped onions and sour cream.

8 Servings


  1. Nonna, we're new friends but you've received an award from me, go to my blog to see.

  2. Thank you!! I am headed over!!

  3. This is a soup I will definately try. I had something similar when I visited Cuba and it was delicious. Thanks for the recipe.