Latin American 40 min

Sopa de Frijoles Negros con Ron

Name: Sopa de Frijoles Negros con Ron
Total time: 40 min
Yield: 2 servings
Cuisine: Latin American
Ingredients: 3 cans (15 oz each) black beans, drained and rinsed; 1 large white onion, diced; 1 green bell pepper, diced; 6 cloves garlic, minced; 1 teaspoon cumin; 1 teaspoon dried oregano; 1 bay leaf; 3 tablespoons olive oil; 4 cups vegetable or chicken broth; 3 tablespoons dry sherry or dark rum; 2 tablespoons red wine vinegar; Salt, pepper, and red pepper flakes to taste; Sour cream, diced white onion, and fresh cilantro for serving

veganvegetariancomfort-foodgluten-free

Ingredientsfor 2

290

Cal

14g

Protein

44g

Carbs

Fat

13 cans (15 oz each) black beans, drained and rinsed
21 large white onion, diced
31 green bell pepper, diced
46 cloves garlic, minced
51 teaspoon cumin
61 teaspoon dried oregano
71 bay leaf
83 tablespoons olive oil
94 cups vegetable or chicken broth
103 tablespoons dry sherry or dark rum
112 tablespoons red wine vinegar
12Salt, pepper, and red pepper flakes to taste
13Sour cream, diced white onion, and fresh cilantro for serving

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Instructions

1
Heat olive oil in a large pot over medium heat. Add onion and bell pepper and cook until softened, 8 minutes. Add garlic, cumin, and oregano and cook 2 minutes until fragrant.
2
Add beans, broth, bay leaf, and red pepper flakes. Bring to a boil, then reduce to a simmer and cook uncovered for 20 minutes.
3
Remove bay leaf. Use an immersion blender to purée about half the soup for a thicker, creamier texture — or blend fully for a silky bisque. Add the sherry or rum and vinegar. Simmer 5 more minutes.
4
Season generously with salt and pepper. Ladle into bowls and serve topped with a drizzle of sour cream, finely diced raw white onion, fresh cilantro, and hot sauce.