Cuban soup with black beans and sofrito – a detailed recipe cooking.By делиться с друзьями: 
Photo of the dish:Alex Garcia Time: 2 hours. 35 minutes Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr black bean
- 1 bay leaf
- 1 tbsp. l cumin
- 1 tbsp. l oregano
- 1 Italian fried pepper cut in half
- Extra virgin olive oil, plus 1/4 tbsp. olive oil
- 1 large onion diced head
- 1 diced red pepper
- 1 diced green pepper
- 6 chopped garlic cloves
- 1 tbsp. l Sahara
- 1/8 Art. table vinegar
- Salt
- 1/2 tbsp. finely chopped red onions for decoration
Recipes with similar ingredients: black preto beans, pepper pepperoni, red onion, garlic, bay leaf, cumin, oregano
Recipe preparation:
- In a large saucepan, fill the beans with water so that it is higher bean level at 5 cm. Put bay leaf, cumin, oregano and Italian pepper. Cook the beans for about 45 minutes until soft. Поas time passes, remove the pepper.
- Fry the onion, red and green peppers in a pan until transparency. Puree in a blender. It will be sofrito. In the same fry the garlic in a pan. Add the beans along with sofrito, 1/4 Art. olive oil, sugar and vinegar. Salt and cook until thickening, about 45 minutes Garnish with finely chopped red onions.
