From my cooking class with Executive Chef Jose Carlos Fabregas, the soup was served to hotel guests at dinner! We love cooking classes when we travel, gaining an insight to local cuisine and sharing cultural interactions with the chef. Jose, is barely 25, and besides Executive Chef duties, he is a champion golfer as well, multi-talented! The soup is one of the best Cuban black bean soups I’ve ever enjoyed! Private hands-on classes in the kitchen for you or family.

Sauté in olive oil until limp: 1 bay leaf, 1T cumin, 1T oregano, 4 oz celery, 1 diced large white onion, 1 red pepper diced, 1 green pepper diced, 6 cloves chopped garlic. This combination is known as Sofrito and is the base of many Latin stocks. We snipped oregano from the kitchen garden and added a hot red pepper for heat.

Add 1 pound black beans, 1 T sugar, 2 T tomato paste, 3 c chicken broth, 1/8 c white vinegar, salt and pepper and if you have Adobo spice, add to taste. Simmer until beans are tender. Puree soup in blender. Serve with a garnish of finely chopped red onion and sour cream. You can also add chopped boiled egg white as a garnish.

¡buen provecho!