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Cuban Black Bean Soup


  • 2 pounds black beans
  • 4 quarts water
  • 4 bay leaves
  • 1 onion chopped
  • 2 sweet green peppers, chopped
  • small bunch cilantro, chopped
  • 6 garlic cloves, minced
  • 1 tablespoon cumin
  • 1 tablespoon oregano
  • 1 cup olive oil
  • 2 tablespoons vinegar
  • salt and pepper
  • 2 hot peppers (optional)
  • 2 cups dry sherry


Beehive Tavern, January 1999

Soak beans over night. Cover with 4 quarts water and bay leaves and boil until tender, stirring occasionally to keep from scorching.

In second pot, combine remaining ingredients except sherry and cook until vegetables are translucent.

Remove bay leaves from beans and add second pot to cooked beans and simmer 30 minutes.

Add sherry and simmer another 15 minutes. This recipe makes 16 servings, but it can be cut in half.

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