Name: Traditional Black Bean Soup—Solamente Frijoles Negros.
Yield: serves 6 to 8
Ingredients: 1 pound dried black beans, picked over; 1/3 cup olive oil; 1 large white onion, chopped, plus additional, to garnish; 5 cloves garlic, peeled; 1 green bell pepper, cored, seeded, and chopped; 1/2 tablespoon dried oregano; 8 cups water; 2 tablespoons white vinegar; 1/2 tablespoon ground cumin; 1 tablespoon plus 1 teaspoon salt; 1 teaspoon ground black pepper; 2 teaspoons green hot sauce

Cooks' Note

Beans are a great source of fiber, carbohydrates, and protein—try working them into your diet in place of white rice, white potatoes, and white bread. Preparing dried beans from scratch takes a bit of planning, but not much in the way of hands-on time in the kitchen. Just remember to let them soak overnight and put them up to cook about an hour before starting the recipe in which you will use them. Partially puréeing this soup just before serving lends a smooth, rich texture. If you have a handheld immersible blender, you can do the job right in the pot.

Recipe notes

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