• Yield: 4 servings
  • 1 pound black beans
  • 1 bay leaf
  • 1 tablespoon cumin
  • 1 tablespoon oregano
  • 1 Italian frying pepper, halved
  • Olive oil, for sauteing, plus 1/4 cup olive oil
  • 1 white onion, large dice
  • 1 red pepper, large dice
  • 1 green pepper, large dice
  • 6 cloves garlic, chopped
  • 1 tablespoon sugar
  • 1/8 cup white vinegar
  • Salt
  • 1/2 cup finely chopped red onion, for garnish


In a large stockpot, cover the beans with water, covering them by 2 inches. Add bay leaf, cumin, oregano, and Italian pepper. Simmer until the beans are tender, about 45 minutes.
After 45 minutes, remove the pepper.

In a saute pan, saute onions, red, and green peppers until translucent. Puree in a blender, this is the sofrito.

In the same pan, saute the garlic. Add to the beans, along with the sofrito, 1/4-cup olive oil, sugar, and vinegar. Season with salt and continue to cook until very thick, about 45 minutes. Garnish with finely chopped red onion.

Episode#: MP1B65

Copyright ) 2003 Television Food Network, G.P., All Rights Reserved

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Submitted 6/13/05.
Source: Recipe courtesy Alex Garcia
Submitted By: Meryl
Cuban Black Bean Soup