This is my first post as per request of a friend in South America. I don’t remember exactly what I had made back in those days, but I remember that I had to buy the beans dry and then cook them. It was always a long process, and since I didn’t exactly have a trusted bean vendor per say, sometimes I got beans that came out a bit dry (old beans).
Anyway, this one’s for you Will. If you have to buy beans from La Vega you’re screwed. I recommend buying beans in a can. It’s one of the few cheap things in the grocery store here in the Caribbean. Anyway, I’m sure there’s a million variations on black bean soup, here’s a million and one. I like it this way because it’s cheap, relatively healthy, tastes great, and lends itself to hot sauce, which I always seem to have an extensive collection of. Buen Provecho!
1 Can Black Beans (15.50z)
1/2 Jalapeno, minced
1/4 Medium Onion, diced
1/4 Cubanelle Pepper, diced (or bell pepper)
2 Cloves Garlic, minced
1/2 Cup Water
1 Tsp Vinegar
1/2 Tsp Adobo Seasoning
1 Tbsp Olive Oil
In a medium saucepan, heat 1 Tbsp of olive oil on medium low heat, sautee garlic, onions, and peppers for 2 minutes, add beans, water, vinegar, and seasoning, allow to simmer for 7-8 minutes. Serve with hot sauce on the side. This will yield 2 bowls of soup. Enjoy.
*Variation – Add 4oz shredded pork to make a meaty version of this soup. Even better!