• 1 pound dried black beans, rinsed and picked over and soaked in water to cover overnight
  • 1 large bay leaf
  • 1 medium green bell pepper, chopped
  • For the sofrito:
  • 1/2 cup extra-virgin olive oil, preferably Spanish
  • 4 large garlic clove, finely chopped
  • 1 large onion, finely chopped (about 1 1/2 cups)
  • 1 large green bell pepper, seeded and finely chopped (about 1 cup)
  • 1 tablespoon ground cumin
  • 2 tablespoons red wine vinegar
  • 1 teaspoon (or more) finely chopped, seeded, tiny hot green or red chili peppers
  • 8 cups cooked white rice
  • Chopped raw onion
  • Shredded Monterey Jack, crumbled queso blanco, or American farmer cheese
  • Pico de gallo or pickled, sliced jalepenos
  • Pico de Gallo:
  • 2 large tomatoes, cored and cut into 1/4-inch cubes (about 2 cups)
  • 1 medium onion, finely chopped (about 1 cup)
  • 2 jalepeno peppers, seeded and finely chopped (less than 1/4 cup)
  • 2 - 4 tablespoons finely chopped coriander (cilantro)
  • 1 small green bell pepper, cut into 1/4-inch dice (about 3/4 cup)
  • 1 or 2 garlic cloves, finely chopped
  • Juice of 2 limes
  • 1/2 teaspoon salt


1. Drain the beans and place in a 4 to 6 quart pot. Cover with water by about 2 inches. Add the bay leaf and green bell pepper. Cover and bring to a boil over high heat. Stir well, adjust heat, partially cover, and simmer briskly until very tender, about 2 hours. Stir regularly and add more water if necessary.

2. Meanwhile, make the sofrito: In a medium skillet, heat the oil over medium heat, then add the garlic, onion, and bell pepper. Cook, stirring often, until the onion is transparent, 8 to 10 minutes. Add the cumin, vinegar and chili pepper. Mix well and bring to a boil.

3. Add the simmering sofrito to the beans after 2 hours. Mix well and continue to simmer another 30 to 40 minutes. The beans should be disintegrating at this point.

4. taste and correct seasoning with salt, pepper and more chili pepper, as desired. Let cool slightly.

5. In a blender or food processor, or using an emersion blender, process the beans until very smooth.

6. Reheat, adding more water if a thinner soup is desired.

7. Serve piping hot in deep or flat bowls, on or around a mound of boiled white rice. Garnish with cheese and pass the chopped onions and pico de gallo salsa or pickles jalapenos.

For Pico de Gallo: Combine ingredients and let stand at room temperature for at least one hour

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Submitted 6/13/05.
Source: Soup Suppers
Submitted By: Joy Bowers
Black Bean Soup