• 3 cups dry black beans
• 2 medium onions, chopped
• 1/4 cup canola oil
• 1 tbsp ground cumin
• 1 1/2 tsp crushed red pepper
• 1 bay leaf
• 1 1/2 tsp oregano leaves
• 1 1/2 quarts chicken stock
• Salt and pepper

 

1. Soak black beans overnight or use the quick method according to directions on package of beans.
2. Drain, rinse and set aside.
3. Heat canola oil, add onions, garlic, and cook until soft
4. Add all seasonings; mix well, then add drained beans and stir well to absorb oil and seasonings
5. Add chicken stock Bring to boil
6. Lower heat and simmer until done about 2 hours
7. Garnish each bowl of soup with a dollop of sour cream, chopped red onion and fresh parsley.

This is a thick hearty soup and more stock can be added. A small dish of rice on the side is used by the Puerto Ricans to spoon soup into for eating. Amounts of cumin and crushed red pepper can be reduced. Perhaps that's why the Puerto Ricans like to 'lessen the fire' with rice!!!