Black Bean Soup
A Columbia Restaurant Signature Soup

This classic fills you up fast. It is also a healthy vegetarian option. Arguably the national dish of Cuban Americans, black bean soup is both rustic and refined.


1 pound black beans, dried
2 ½ quarts water
2 medium onions, chopped fine
2 green peppers, cut in strips
½ cup olive oil
1 teaspoon oregano
1 bay leaf
½ teaspoon ground cumin
4 cloves garlic, minced
1 tablespoon salt
½ teaspoon black pepper
White rice, cooked
Chopped onions for garnish


Before washing the beans, spread on a flat surface and pick out broken beans and foreign particles. Wash beans thoroughly and soak overnight in 2 quarts of water.  Next day, pour beans and water into a 4-quart soup kettle; bring to a boil. Cover and cook over medium
heat.  Meanwhile, in a skillet, sauté onions and green peppers in olive oil until light golden. Add crushed oregano, bay leaf, cumin and garlic. Add mixture to beans, stirring well. Add salt and pepper and cook slowly over low heat, covered, until beans are tender (at least 1 hour).  Serve over white rice and top with chopped onions.  Serves 4.