Cuban Black Bean Soup

Recipe by meedeeter
READY IN: 3hrs 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the beans in a large pan. Cover with 3 quarts cold water and add the bay leaves. Bring to a boil, then reduce to a simmer. Cook the beans for 3 hours, stirring frequently and adding more water as necessary to keep the beans covered at all times.
  • Heat the oil in a large skillet. Add the onions and sauté over medium-high heat until translucent, about 15 minutes. Add the garlic, cumin, and dried and fresh oregano and sauté for 2 more minutes. Remove from the heat and cool slightly. Transfer the onion mixture to a blender and puree until smooth. Set aside.
  • When the beans are almost tender, add the onion puree, sugar, and salt, and continue cooking until just tender, 30 minutes. Taste and adjust seasonings.
  • Ladle the hot soup into bowls and garnish with sour cream.
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