Cuban Black Bean Soup

1. 1

   Sort the beans carefully to remove any dirt and debris.

2. 2

   Rinse the beans in cold water and then soak them overnight covered with more, clean, fresh cold water and place in the refrigerator.

3. 3

   Drain any excess water before adding the beans to the soup pot.

4. 4

   In a large soup pot with a heavy bottom, heat the olive oil.

5. 5

   Add the onions, peppers, celery, chili powder, and cumin, and saute over medium heat until the vegetables wilt.

6. 6

   Add the garlic and tomato paste and cook an additional 3 minutes, stirring to make sure you don't burn the tomato or garlic.

7. 7

   Add the water and bring to a boil.

8. 8

   Add the black beans, return to a boil, then lower to a simmer and cook for 2 to 21/2 hours, or until the beans are tender.

9. 9

   Remove from the heat, season with salt and pepper to taste, and allow to cool for half an hour before pureeing in small batches in a blender or food processor.

10. 10

    If you are serving immediately, return the soup to a boil and add 1/4 cup dry sherry.

11. 11

    Cook 2 minutes more.

12. 12

    Ladle into bowls and garnish each with a tablespoon of sour cream and a sprinkling of scallions or chives.

13. 13

    If you are preparing the soup ahead of time, cool thoroughly after blending, transfer to a container with a tightly fitting lid, and store in the refrigerator for up to a week.

14. 14

    Add the sherry after reheating the soup to serve.

* Per serving · 4 servings · Values may vary.