Black Bean and Olive Soup

Name: Black Bean and Olive Soup
Prep time: 30 min
Cook time: 4 h 30 min
Total time: 5 h
Yield: 9 serving(s)
Ingredients: 396.89 g dried black beans; 1656.13 ml water; 14.79-29.58 ml water (if needed); 411.06 g can reduced-sodium chicken broth; 29.58 ml red wine vinegar; 14.79 ml olive oil; 236.59 ml green bell pepper, finely chopped; 236.59 ml onion, finely chopped; 177.44 ml pimento-stuffed green olives, plus two tablespoons brine (Spanish olives); 118.29 ml carrot, finely chopped; 59.14 ml celery, finely chopped; 5 garlic cloves, minced; 9.85 ml dried thyme; 1.23 ml salt

Submitted by FLKeysJen

"This is a good dish to make the day before you need it, as it tastes better the longer it sits. A variation of a typical Cuban dish from the "Caribbean Light" cookbook."

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photo by breezermom

Ready In:: 5hrs
Ingredients:: 14
Serves:: 9

ingredients

396.89 g dried black beans
1656.13 ml water
14.79-29.58 ml water (if needed)
411.06 g can reduced-sodium chicken broth
29.58 ml red wine vinegar
Sofrito
14.79 ml olive oil
236.59 ml green bell pepper, finely chopped
236.59 ml onion, finely chopped
177.44 ml pimento-stuffed green olives, plus two tablespoons brine (Spanish olives)
118.29 ml carrot, finely chopped
59.14 ml celery, finely chopped
5 garlic cloves, minced
9.85 ml dried thyme
1.23 ml salt

directions

Rinse and drain the beans. In an 8-quart saucepan with a lid, bring the beans and 7 cups of water to a boil for 2 minutes. Remove the pan from the heat, cover and let it sit for 1 hour. (The dish may be prepared in advance up to this point.).
To continue, add the chicken broth to the pan, cover and bring it to a boil. Reduce the heat and keep at a full simmer for approximately 3 hours, or until the beans are tender.
While the beans are cooking, start the sofrito by heating the oil in a large skillet. Add all the remaining ingredients. Cook over low heat, stirring occasionally, for 1 hour, until the mixture is very soft. Don't brown this, but slowly cook it down into a soft mush, adjusting the heat as needed. Add a tablespoon or two of water if the mixture starts to stick.
When the beans and sofrito are done, stir the sofrito into the beans. Scoop out 1 cup, and puree in a blender. Return the puree to the pan, cover, and, over low heat, cook an additional 30 minutes.
Stir in the vinegar 5 minutes before serving.

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Reviews

Okay, this tastes great! The olives eliminate any need for salt, and provide a burst of wonderful flavor! But I'm not sure it is a soup....my first serving was as a bean side dish, because there was so little liquid. After I removed my servings of beans as a side, I took a pic of some of the beans with all the liquid so it would look more like a soup! I loved the sofrito seasoning....these are wonderful! Just not sure I'd classify it as soup unless you add a bit more chicken broth or water! Regardless, I love the combination of the sofrito and beans....wonderful taste mixture! Thanks for sharing!

breezermom