Once upon a time, there was a man who HATED black beans. (He wouldn’t even get black beans in his chicken fajita burrito at Chipotle!!!)
Then one day, he had a slurp of his aunts Cuban Black Bean soup…and he was Intrigued.
He vowed to take the recipe and remake it into a dish his girlfriend would enjoy, so instead of using the green peppers called for in the recipe, he switched it to a yellow pepper. VOILA!!!! The Cuban Sweet Pepper Black Bean Soup was born!
If you have a loved one that you would like to convert into a black-bean lover, here is your weapon.
THE Cuban Sweet Pepper Black Bean Soup
– 1 can black beans
– 1 cup vegetable or chicken broth
– 1 bay leaf
– 1 tbsp cumin
– 1 tbsp oregano
– Olive oil for sautéing
– 1 large white onion, diced
– 1 large red pepper, diced
– 1 large yellow pepper, diced
– 6 cloves of garlic, chopped
– 1 tbsp sugar
– 1/8 cup white vinegar
– Salt (to taste)
- Mix beans and broth in large soup pan. Add bay leaf, cumin, oregano and simmer for 10 minutes
- Prepare the Sofrito: In a sautee pan, sautee onions, peppers in olive oil. Puree in a blender.
- In the same pan, sautee garlic.
- Add garlic and sofrito into beans, then add sugar and vinegar. Season with salt.
- Cook until soup is very thick (~20 minutes) and SERVE!
What it tastes like? ADDICTIVE. This soup is creamy and thick from the sweet pepper puree (Nothing else!), almost like a sweet potato bisque! There are tiny bits of sauteed (super fragrant) garlic, along with specks of red and yellow pepper throughout the entire soup. The soup itself is on the sweet side, but also savory from the beans and garlic. The black beans are soft but not too mushy, adding a nice chunky textural contrast to the thick soup. If you like your beans mushy, feel free to cook for a longer period of time.