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Ingredients
- Sopa de Frijoles Negros al Estilo Cubano
- Black Beans (recipe follows)
- Two 14 1/2-ounce cans Two 14 1/2-ounce cans chicken broth
- 1/2 cup 1/2 cup Sofrito (see "Staples")
- 1/2 cup 1/2 cup canned Spanish-style tomato sauce
- 3 tablespoons 3 tablespoons alcaparrado or chopped pimiento-stuffed olives
- 1 tablespoon 1 tablespoon fine sea or kosher salt
- Healthy dose freshly ground black pepper
- 1/4 1/4 Scotch bonnet or jalapeño pepper
- Any or all of the following "sundae toppings"
- Cooked white rice
- Chopped red or white onion
- Chopped cilantro
- One One-quarter of a Scotch bonnet or jalapeno pepper, optional
- Sour cream
- Olive oil
Preparation
Step 1
1. Make the black beans.
2. Stir the chicken broth, sofrito, tomato sauce, alcaparrado or olives, salt, pepper, and chili pepper into the black beans. Bring everything to a boil over medium-high heat. skim off any foam that rises to the surface. Continue boiling until the soup is nice and thick, with just enough liquid to cover the beans. Pull the pot off the heat and let it sit 5 to 10 minutes so the beans soak up a little more of the liquid. Serve hot, ladled into warm bowls. Pass the toppings you have prepared.