Cuban Black Bean Soup

INGREDIENTS

2 cups dried black beans, soaked overnight

2 bay leaves

3/4 cup olive oil

2 red bell peppers, seeded and chopped

2 large onions, chopped

8 cloves garlic, minced

2 tbsp. dried oregano

1 tbsp. ground cumin

Kosher salt

1 tbsp. sugar

1/4 cup dry sherry, plus more to taste

1 red onion, finely diced

1/2 cup fresh cilantro leaves

PREPARATION

In large soup pot, add beans and bay leaves, then add enough water to cover beans by 2 or 3 inches. Bring to boil, reduce heat and simmer, covered, about 2 hours, until beans are tender. To make sofrito: In large sauté pan over medium heat, heat olive oil. Add peppers and sauté 5 minutes, until softened. Add onions and sauté about 10 minutes, until tender. Add garlic, oregano, cumin and salt, to taste, and sauté 2 minutes. Puree sofrito in blender. Add sofrito and sugar to pot with beans and simmer 20 to 30 minutes. Stir in sherry and salt, to taste. Remove bay leaves. Serve topped with red onion and cilantro.