A version of the popular Cuban soup comes from Miami's Casa Larios.
Recipe information
Yield
Serves 6
Ingredients
1 pound dried black beans
1/4 cup olive oil
2 green bell peppers, chopped
1 large onion, chopped
3 garlic cloves, chopped
1 teaspoon dried oregano
1 teaspoon ground cumin
4 cups (or more) water
Sour cream
Chopped fresh cilantro
Minced seeded jalapeño chilies
Preparation
Step 1
Place beans in large Dutch oven. Add enough water to cover by 5 inches. Simmer until beans are tender, about 2 hours.
Step 2
Heat oil in large skillet over medium-high heat. Add peppers, onion and garlic. Sauté until brown, about 10 minutes. Add oregano and cumin; stir 1 minute. Add to beans. Add 4 cups water. Bring to boil. Reduce heat; simmer until mixture thickens, stirring often, about 45 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to simmer before serving thinning with more water if too thick.)
Step 3
Ladle soup into bowls. Serve with sour cream, cilantro and jalapeños.
