Ingredients
-
14
-
7
-
1 - 2
-
1
-
2
-
-
1
-
1
-
1
-
3/4
-
1/2
-
1/4
-
5
-
2
-
1/4
Directions
Black Bean and Olive Soup,This is a good dish to make the day before you need it, as it tastes better the longer it sits. A variation of a typical Cuban dish from the “Caribbean Light” cookbook.
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Steps
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1
Done
|
Rinse and Drain the Beans. in an 8-Quart Saucepan With a Lid, Bring the Beans and 7 Cups of Water to a Boil For 2 Minutes. Remove the Pan from the Heat, Cover and Let It Sit For 1 Hour. (the Dish May Be Prepared in Advance Up to This Point.). |
|
2
Done
|
to Continue, Add the Chicken Broth to the Pan, Cover and Bring It to a Boil. Reduce the Heat and Keep at a Full Simmer For Approximately 3 Hours, or Until the Beans Are Tender. |
|
3
Done
|
While the Beans Are Cooking, Start the Sofrito by Heating the Oil in a Large Skillet. Add All the Remaining Ingredients. Cook Over Low Heat, Stirring Occasionally, For 1 Hour, Until the Mixture Is Very Soft. Don't Brown This, but Slowly Cook It Down Into a Soft Mush, Adjusting the Heat as Needed. Add a Tablespoon or Two of Water If the Mixture Starts to Stick. |
|
4
Done
|
When the Beans and Sofrito Are Done, Stir the Sofrito Into the Beans. Scoop Out 1 Cup, and Puree in a Blender. Return the Puree to the Pan, Cover, and, Over Low Heat, Cook an Additional 30 Minutes. |
|
5
Done
|
Stir in the Vinegar 5 Minutes Before Serving. |
