Abi’s Black Bean Soup

Abi’s Black Beans

Serves 8. Recipe from Maria Darden is by Oria Marrero. “My mom’s Cuban-style beans are the best!,” Darden said.

1 lb. black beans, washed and soaked overnight with 1 green bell pepper, quartered

10 cups water

1 large green bell pepper, chopped

1⁄ 3 cup olive oil

1 large onion, chopped

4 cloves garlic, chopped

4 tsps. salt

1/2 tsp. pepper

1/4 tsp. oregano

1 bay leaf

2 tlbs. sugar

2 tbls. apple cider vinegar

2 tbls. dry sherry

2 tbls. olive oil

1. In a Dutch oven, cook the soaked beans with the quartered bell pepper in 10 cups water. Bring to a boil and reduce heat to simmer. Cook until beans are tender. Add more water if needed.

2. In separate skillet, sauté chopped bell pepper, onion, and garlic in oil until soft. Add salt, pepper, oregano, bay leaf and sugar. Add one cup of tender beans and mash the beans into the vegetable mix.

3. Add skillet contents to Dutch oven and simmer uncovered for an hour. Add more water if needed.

4. Add vinegar and sherry and cook for an additional 20 minutes. Add 2 tablespoons olive oil right before serving.