Black Bean Soup


  • 1 pound dry black beans, picked through and rinsed
  • 1/4 ​cup of extra-virgin olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 green bell pepper, chopped
  • 2 tablespoons tomato paste
  • 1/2 teaspoon ground cumin
  • 2 tablespoons red wine vinegar
  • 1 tablespoon sugar
  • 1 cup vino seco (dry white cooking wine)
  • Salt and pepper
  • 6 to 8 cups Arroz Blanco (White Rice), for serving


  • Place the beans in a large bowl and add enough room temperature water to cover. Soak the beans for at least 6 hours, preferably overnight.
  • Place a medium to large sieve over a large bowl and drain the beans into the sieve, catching the soaking water in the bowl underneath. Measure the soaking liquid and add more water, if necessary, to equal 6 cups.
  • Heat the olive oil in a large stockpot over medium heat. Add the onion, garlic, and bell pepper and sauté for 5 to 7 minutes, until the vegetables soften. Add the tomato paste, bay leaf, cumin,and stir well. Add the beans and soaking liquid mixture and bring to a boil.
  • Let the soup boil for about 5 minutes, then reduce the heat to low. Add the vinegar, sugar, and vino seco, and stir well. Cover the pot and let the soup simmer for 3 to 31/2 hours, until the beans are soft and tender and the stock has thickened. Season the soup generously with salt and a sprinkling of pepper. Serve over long-grain white rice.