Black bean soup , sopa de frijoles negros recipe. Black beans (frijoles negros) have to be one of my favorite ingredients, and even better in a soup. Growing up Cuban black beans were pretty much a nightly staple on our dinner table. Here is a quick and easy version of Black Bean Soup, Sopa de Frijoles Negros
Make sure you rinse and clean any debris from the beans. They say you need to look for small pebbles or rocks, but I will tell you that I have never found any in the bags I have purchased.
Beans need to be pre-prepped by soaking them over night or you can use a pressure cooker like I did here. I have been using the FAGOR pressure cooker for some time. I know some folks are afraid of a pressure cooker, but nowadays there are lots of safety features.
- 1 lb. dry black beans
- 6 cups water
- olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 jalapeño, seeded, deveined and diced
- 3 cloves garlic, minced
- 1 tbsp. dried oregano
- 1 tbsp. ground cumin
- 2 bay leaf
- ¼ cup dry white wine
- 4 cups fresh water
- ½ cup white wine vinegar
- avocado, diced
- cilantro, chopped
- sour creram (optional)
- Soak beans over night in a large bowl. Drain the beans in a colander and rinse well. OR add dry beans to Pressure Cooker with 6 cups of water and cook for 30 minutes. Once cooked drain in a colander and set aside.
- Heat olive oil in a heavy bottom pot over medium-high heat. Add onion, bell pepper, jalapeño and cook until onions translucent. Add garlic, cumin, oregano, bay leaf and cook an additional 30 seconds. Deglaze with white wine.
- Add beans and 4 cups fresh water. Lower to slow simmer and cook, uncovered for additional 45 minutes.
- Once beans are soft to the touch, season with salt and pepper to taste. Use an immersion blender to puree the soup.
- Garnish with avocado, cilantro and sour cream.