Cuban Black Bean Soup

Pass a little pitcher of sherry for people to dose their soups at the table if they want to.
Country of Origin
Preparation time

2 cups black beans, soaked overnight
2 bay leaves
3/4 cup olive oil
2 red bell peppers, chopped
2 large onions, chopped
8 garlic cloves, minced
2 tbsp. dried oregano
1 tbsp. ground cumin
Kosher salt
1 tbsp. sugar
1/4 cup dry sherry
1 red onion, finely diced
1/2 cup cilantro leaves


1. Soak beans in water to cover by 3 inches for 8 hours or overnight.

2. Drain and place in a large soup pot along with bay leaves and enough fresh water to cover beans by 2 or 3 inches. Bring to a boil, reduce to a simmer, cover, and cook until beans are tender, about 2 hours.

3. Meanwhile, make the sofrito: In a large skillet, heat olive oil over medium heat. Add bell peppers and cook until softened, about 5 minutes. Add onions and cook until tender, about 10 minutes. Add garlic, oregano, cumin, and salt to taste, and cook 2 minutes.

4. Puree sofrito in a blender (in batches). Add sofrito and sugar to pot with beans and simmer for 20 to 30 minutes. Stir in sherry and season with salt to taste. Remove bay leaves. Serve topped with red onion and cilantro.