Sopa de Caraotas Negras: Venezuelan Black Beans Soup

Ingredients

• 1/2 pound dried black beans (225 grs)
• 8 cups water
• 4 slices bacon (frozen, cut into 1/4-inch strips, about 0.5 cm)
• 1 tablespoon extra virgin olive oil
• 1 onion cut in two
• 1 cup onion (finely chopped)
• 2 garlic cloves (minced)
• 1/2 cup red bell pepper (deveined and seeded, finely chopped)
• 2 tablespoons ají dulce (deveined and seeded, finely chopped)
• 1/4 cup papelón (panela or piloncillo)
• 1 bay leaf
• 1/2 teaspoon ground cumin
• 1/4 teaspoon dried oregano
• 1/4 teaspoon freshly ground black pepper
• Coarse sea salt
• 2 cups avocado (ripe but firm, seed and skin removed, cut into cubes)
• 1/2 cup cilantro

Instructions

1. 1

   Choose the beans. Check that they do not have pebbles or other impurities. Rinse them in a strainer with plenty of running water.

2. 2

   Add the beans with the water and the onion cut into two halves in a pot, and cook over medium-high heat until it boils.

3. 3

   Once it comes to a boil, lower the heat to medium and cook, covered, for an hour or until the beans become soft. With a slotted spoon, remove and discard the foam that forms during cooking.

4. 4

   Meanwhile, in a large skillet over medium heat, fry the bacon in its fat for about 5 minutes until it begins to brown.

5. 5

   Add the onion and garlic and sauté until wilted, about 5 minutes.

6. 6

   Add the red bell pepper and the ají dulce, and sauté for 5 more minutes.

7. 7

   Add the sofrito, the papelón, and the spices: bay leaf, cumin, oregano, and black pepper to the pot with the beans. Season with salt, stir, and cook over medium heat, covered, for 30-45 minutes.

8. 8

   If the soup becomes too thick, add a couple of additional cups of water. If, on the other hand, you want it thicker, put a cup of soup (beans and liquid) in the vase of a blender, blend until a creamy, uniform mixture is formed, and add it back to the pot.

9. 9

   Adjust the salt and add a tablespoon of olive oil.

10. 10

    Serve with avocado and cilantro.