Teddy’s Black Bean Soup

Prep: 15 mins

Cook: 45 mins

Difficulty: Intermediate

Servings: 6 Servings

teddy’s black bean soup was legendary among our family of friends in Brooklyn. He made it often, for a wide range of occasions, yet it always felt personal and exactly right for the moment it was served. Teddy is a great, easy cook. I can’t ever remember him following a recipe when he threw together casual dinner parties, but he followed this soup recipe — from his Cuban father — meticulously. There was something almost magical about it.

Ingredients

1 cup olive oil
1 large onion, chopped
1 large green bell pepper, chopped
Kosher salt
6 garlic cloves, finely chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
2 tablespoons cider vinegar, plus more to taste
1 pound dried black beans, soaked overnight

Instructions

Heat oil in a large, heavy pot over medium heat until hot; add onion and bell pepper. Season generously with salt (about 1 teaspoon). Cook slowly, stirring often, until vegetables are a light golden brown (about 15 minutes). Stir in garlic, cumin, oregano, vinegar, beans, and 8 cups (2 quarts) water. Season very generously with salt (about 2 teaspoons). Cover and bring to a boil. Reduce heat to slowly simmer, uncovered and stirring occasionally, until beans are just cooked through but firm (about 1 hour).
Raise heat to quickly simmer, uncovered and stirring occasionally, until beans just begin to break apart and broth has reduced to a thick, flavorful gravy (about 1 hour). Season soup with additional salt and vinegar to taste.