Black Bean Soup – Dominican Republic

  • 3 cans black beans, drained
  • 2 tbsp fair trade olive oil
  • 2 onions, finely chopped
  • 1 green or red bell pepper, finely chopped
  • 3 cloves garlic, minced
  • 1 cup celery, chopped
  • 3 cups water
  • 2 tsp oregano
  • 2 bay leaves
  • Salt and pepper to taste
  • 2 cups cooked rice

Sauté onions, peppers, garlic and celery in oil until soft. Stir in oregano and bay leaves and cook for 1 minute. Add water and drained beans and bring to a boil. Reduce heat to low and simmer for an hour, stirring occasionally. When soup begins to thicken, remove from heat, remove bay leaves and stir in salt and pepper to taste. Using a potato masher or the back of a spoon, mash some of the beans to thicken the soup a bit. Adjust seasoning and serve with rice.

Makes 4 servings.