Black Bean Soup

I grew up in Tampa, Fl. We have a huge latin population, dominated by Cuban and Puerto Ricans. I basically learned to speak Spanish (badly) by ordering meals at take aways and grocery shopping in bodegas. This is my take on the latin favorite, black bean soup.

Frijoles Negros (vegetarian)
Makes about 4 quarts

2 lbs dried black beans
2 yellow onions, skinned and cut into wide strips
5 roma tomatoes slices thick
1/2 cup minced garlic
4 small peppers (pablano or jalapeno), with membrane and seeds removed
1/2 cup fresh cilantro
4 tbs ground cumin
3 bay leaves
vegetable stock

1. Soak beans in filtered water for at least 24 hours. Refresh water as needed. Strain and rinse.
2. Place beans and bay leaves in stock pot and cover with vegetable stock (to make about 4 quarts)
3. Bring to a low boil. Let beans cook at a low boil about 3 hours or until soft. Add filtered water to maintain level as it boils off.
4. Combine tomatoes, onions, garlic, peppers, cilantro and cumin in food processor. Blend until smooth.
5. Remove tomato mix from food processor and set aside.
6. When beans are soft remove about half and blend in food processor until smooth.
7. Return pureed beans to soup. Stir together. Reduce heat to simmer.
8. Stir in tomato mixture. Stir until well mixed.
9. Simmer 10-15 minutes.
10. Serve piping hot with sour cream, chopped fresh cilanto and diced raw onions. Goes great with cuban bread or served over white rice.

This recipe cans and freezes well. Process quarts in a pressure canner at 10 psi for 1 hour 30 minutes. This is a fantastic hearty soup. This recipe is vegetarian but it is great made with beef or chicken broth. You can also dice up chorizo for an added zip.