Black Bean Soup

The texture and complex flavors make this stand out. Variations on the peppers and the amount of vinegar added can really change the flavor, but however you make it, you'll love it.

Ingredients (7 quarts)

  • 1 lb (2 cups) dried black beans, rinsed
  • 1 gal water
  • ½ cup cumin seeds
  • 2 yellow onions, peeled; 1 whole, 1 minced
  • 2 green bell peppers, cored and seeded; 1 whole, 1 minced
  • 2 bay leaves
  • ¼ cup olive oil
  • 4 cloves garlic, finely minced
  • 10 ají dulces (Caribbean sweet peppers) or 1 cubanelle pepper, seeded and finely chopped
  • 1 tsp cumin
  • 2 tsp oregano
  • 1 Tbs red wine vinegar (probably need more)
  • 2 tsp sugar
  • 2+ red bell peppers roasted, peeled, seeded and finely chopped

Directions

  1. Rinse beans. Cover beans in cold water by at least 4". Let sit overnight. Drain
  2. Put beans, the whole onion, whole green bell pepper and 1 bay leaf in water. Bring to boil. Lower heat and simmer ~1 hour until just starting to soften
  3. Roast red bell peppers until black and soft. Let cool. Skin, seed and finely chop
  4. Discard onion, pepper and bay leaf. Continue to simmer the beans on medium low heat
  5. Remove ~1 cup of beans and broth and mash. Set aside
  6. Heat olive oil in heavy skillet medium high heat. Sauté garlic until light gold
  7. Add the minced onion, minced green bell pepper, cubanelle pepper and second bay leaf. Sauté for 5 minutes, or until vegetables have softened
  8. Add cumin and oregano and cook for 1 minute
  9. Add mashed beans and cook another minute
  10. Combine onion-pepper mixture and beans
  11. Add vinegar, salt, pepper and sugar. Adjust seasoning
  12. Add roasted red pepper
  13. Fill jars with 1" headspace
  14. Pressure can at 11 lbs for 1¼ hours (75 minutes)