Yield: 10 servings (1 cup per serving)
Cooked black beans
- 3 bay leaves
- 1 lb dried black beans
- water (to cover black beans in pot)
Cuban Vegetable Puree
- 2 tablespoon of olive oil
- 3.5 cups of green peppers, chopped (3 medium green peppers)
- 2.5 cups of yellow onion, chopped (2 medium onions)
- 1/2 cup of shallots, chopped (4 shallots)
- 2 Tablespoons of ground cumin
- 4 Tablespoons of dried oregano
- 1.5 Tablespoons of sugar
- Salt to taste (1 teaspoons)
- 2 avocado, peeled and diced or guacamole
- 2 cup of tomatoes, chopped
- 1 cup of red onion, minced
- 1 cup canned corn, rinsed
- 1/4 cup jalapeno, minced
- 1/4 cup fresh cilantro, chopped
- 1 cup of 0% plain greek yogurt (instead of sour cream)
- In large pot, place bay leaves and dried black beans in a the pot with just enough water to leave an inch above the dried beans. Either leave black beans in water overnight to soften the black beans or bring water to a boil and reduce the heat to simmer for about 2 hours until beans are tender.
- In a large skillet, heat olive oil on medium heat.
- Add the green pepper, onion, and shallots. Cook for 10-15 minutes until the onion/shallot are translucent.
- Add cumin and dried oregano to vegetables. Stir and cook for another 5 minutes.
- Pour mixture into a blender and make a smooth puree.
- Add and stir in the vegetable puree and sugar to the soft black beans.
- Remove bay leaves and simmer the black bean soup for another hour until black beans expand more and create a creamy soup.
- Add salt to taste.
- Scoop 1 cup of cuban black bean soup into a bowl. Top your portion with any optional toppings.
This recipe is featured in my blog post “Esta Noche, Vamos A Comer Comida Mexicana Para La Cena” for Cinco de Mayo!
Recipe inspired by Manami