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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Soup
Beans
Servings: 4

Ingredients

  • 2 slices (2 oz.) bacon, chopped
  • 2 Tbsp. olive oil
  • 1 yellow onion, 1 cup, chopped
  • 2 stalks celery, ½ cup, chopped
  • ½ green pepper, ½ cup, chopped
  • 4 to 6 garlic cloves, minced
  • 2 14 oz. cans black beans
  • 4 Tbsp. sofrito
  • 2 cups unsalted chicken stock
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 1 tsp. ground oregano
  • 1 tsp. ground thyme
  • 1 tsp. ground cilantro or 1 Tbsp. cilantro paste
  • ½ tsp. ground cumin
  • 2 bay leaves
  • 1 tsp. white wine vinegar
  • 1 tsp. lime juice
  • ¼ tsp. sugar

Instructions 

  • Brown chopped bacon in the pot, then remove with a slotted spoon and set aside on a paper towel to drain.
  • Add olive oil to bacon fat and heat until shimmering.
  • Add onion, celery, and green pepper and sauté until soft (5-10 minutes).
  • Add garlic and sauté for 1-2 minutes.
  • Add oregano, thyme, cilantro, and cumin and sauté for 1 minute until aromatic.
  • Add sofrito and reduce until base is thickened.
  • Add black beans to the pot and cover with chicken stock and stir.
  • Add salt, black pepper, bay leaves, white wine vinegar, lime juice, and sugar.
  • Bring soup to a boil, reduce to a simmer, and cook, covered, for 30 minutes.
  • Remove the lid from the pot and simmer until thickened or remove a ladle full of beans, smash, and return to the pot.
  • Top with chopped fresh parsley or cilantro if desired.