Black Bean Soup by Janis Andersen

Black Bean


I recently had an opportunity to have lunch at the original Columbia Restaurant in Ybor City, the old cigar making district of Tampa, Florida. My selection was black bean soup and a Cuban sandwich. I enjoyed that meal very much. It was also reminiscent of the black bean soup served by the long since gone Valencia Restaurant that was popular with my family during my youth. I hope you will enjoy my version of this delicious soup.

Preparation: Overnight soak, 20 minutes prep, simmer 1 1/2 hours Life Experience Recipe
Makes approximately 10 servings Inspired by a Columbia Restaurant dish
  • 1 pound dried black beans
  • 1 tablespoon olive oil
  • 2 medium yellow onions, chopped
  • 1 teaspoon salt
  • teaspoon cumin
  • teaspoon sugar
  • Prepared white rice and diced onion for serving
  • 3 quarts of water
  • 2 quarts of vegetable or chicken broth
  • 2 cloves garlic, minced
  • 1 green Bell pepper, chopped
  • 1 teaspoon dried oregano
  • teaspoon or more to taste, ground black pepper
  1. Check dried bean package for any special instructions. Cull beans and rinse. In a large pot soak the beans overnight in 3 quarts of coldwater.
  2. Drain the beans. Add broth. Heat and bring to a boil, reduce heat and simmer. Add additional broth as needed to keep beans covered, about 1 inch.

  3. Puree the onions and Bell pepper and set aside.
  4. Heat the olive oil in a small skillet. Saut garlic until it begins to brown. Add the reserved onion and pepper puree. Saut an additional 4 minutes.

  5. Add the garlic mixture to the simmering beans. Add the oregano, cumin, salt, pepper and sugar to the beans. Stir to combine. Continue to cook and simmer until the beans are soft.

  6. Place a mound of cooked rice in the soup bowl. Ladle soup over the rice. Garnish with diced onion and a sprinkle of red pepper flakes.

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Latest revision done September 2014
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