Cuban Black Bean Soup

By Cathers

Makes 4 servings

Ingredients

• 2 can (15-19 oz. each) black beans
• 1/2 small red onion halved
• 4 or 5 sprigs cilantro stems discarded
• 1 small onion halved
• 2 garlic cloves
• 2 tbsp olive oil
• 1 cup water
• 1/2 cup sofrito (a popular condiment in Latin American cooking)
• 1 tbsp Cilantro leaves
• 1 cup sour cream

Preparation

Step 1

Rinse and drain beans; set aside
Place red onion and cilantro leaves in the jar. Cover jar and press "On/Off" button and then press "Food Chop" button on blender
Remove mixture from jar and set aside (no need to rinse jar for next step)
Place onion and garlic in jar. Cover jar and press "On/Off" button and then press "Food Chop" button
In a 4 quart sauce pan cook onion and garlic in olive oil until tender
In jar, place 3 cup of beans with liquid and cilantro leaves. Cover jar with lid and press "On/Off" button and press
Medium" button and press "Stop" button when desired consistency is reached.
Stir bean mixture into soup remaining in saucepan; reheat as desired
Serve, if desired, with sour cream and onion chive mixture