Cuban Black Bean Soup

final

Quick and easy is always good. Quick, easy and incredibly delicious is just amazing. This soup is so easy to create and the addition of the spices gives it complexity not always associated with quick cooking recipes. This is the perfect soup for a cool crisp day. In less than 30 minutes a warm, robust soup is ready. Serve with some bread or rice and you have a meal on your hands.

WHAT YOU NEED:

– 4 cups of black beans, cooked or canned;
– ½ onion, finely chopped;
– ½ bell pepper, chopped (I went with a red one for color);
-2 cloves of garlic;
– ¼ cup of white wine;
-2 cups of vegetable stock or water;
-1 teaspoon of cumin;
– ½ teaspoon of dried oregano, crushed;
-1 bay leaf;
-2 tablespoons of El Pato tomato sauce (optional but delicious);
-oil;
-salt

WHAT YOU DO:

Heat oil in a medium-sized saucepan or stockpot. Add onion and bell pepper and sauté until soft. Toss in garlic and continue cooking for 30 seconds or until garlic is fragrant.

start

Deglaze the pan with white wine, making sure to scrape up any little pieces of deliciousness stuck to the bottom. Add beans, stock, cumin, oregano, bay leaf, tomato sauce (if using) and salt.

in pot

Cover and let simmer for 15-20 minutes. Ladle into bowls and slurp away.

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2 thoughts on “Cuban Black Bean Soup

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