Black Bean and Olive Soup

This is a good dish to make the day before you need it, as it tastes better the longer it sits. A variation of a typical Cuban dish from the "Caribbean Light" cookbook.

• Ready In: 5 hrs
• Serves: 9

Ingredients

• 14  ounces dried black beans
• 7  cups water
• 1 -2  tablespoon water (if needed)
• 1 (14 1/2ounce) can reduced-sodium chicken broth
• 2  tablespoons red wine vinegar

• Sofrito

• 1  tablespoon olive oil
• 1  cup green bell pepper, finely chopped
• 1  cup onion, finely chopped
• 3⁄4 cup  pimento-stuffed green olives, plus two tablespoons brine (Spanish olives)
• 1⁄2 cup carrot, finely chopped
• 1⁄4 cup celery, finely chopped
• 5  garlic cloves, minced
• 2  teaspoons dried thyme
• 1⁄4 teaspoon salt

Directions

1. Rinse and drain the beans. In an 8-quart saucepan with a lid, bring the beans and 7 cups of water to a boil for 2 minutes. Remove the pan from the heat, cover and let it sit for 1 hour. (The dish may be prepared in advance up to this point.).
2. To continue, add the chicken broth to the pan, cover and bring it to a boil. Reduce the heat and keep at a full simmer for approximately 3 hours, or until the beans are tender.
3. While the beans are cooking, start the sofrito by heating the oil in a large skillet. Add all the remaining ingredients. Cook over low heat, stirring occasionally, for 1 hour, until the mixture is very soft. Don't brown this, but slowly cook it down into a soft mush, adjusting the heat as needed. Add a tablespoon or two of water if the mixture starts to stick.
4. When the beans and sofrito are done, stir the sofrito into the beans. Scoop out 1 cup, and puree in a blender. Return the puree to the pan, cover, and, over low heat, cook an additional 30 minutes.
5. Stir in the vinegar 5 minutes before serving.