Traditionally this sauce is served with Cuban black beans, but it’s equally delicious with beef, chicken, or fish.

Ingredients
4 medium red Bell peppers
2 teaspoons olive oil
2 garlic cloves, minced
1/2 cup seeded and chopped drained canned Italian tomatoes
one quarter cup tomato purée
one quarter teaspoon each granulated sugar and salt
1/8 teaspoon each pepper, ground red pepper, and oregano leaves
1 tablespoon red wine vinegar

How to make That
On baking sheet broil peppers 3 inches from heat source, turning frequently until charred on all sides; transfer peppers to brown paper bag and let stand until cool enough to handle, 15 to 20 min.
Fit strainer into small bowl and peel peppers over strainer; remove and discard stem end and seeds, allowing juice from peppers to drip through strainer into bowl. Chop peppers and set aside pepper and juice.
In 1-quart saucepan heat oil over medium heat; add garlic and sauté for 1 min. Add chopped peppers, and juice from peppers, tomatoes, purée, sugar, and seasonings. Reduce heat to low and cook, stirring frequently with wooden spoon until sauce is thickened, 20 to 25 min. Remove from heat and stir in vinegar; transfer to serving bowl and serve warm or at room temperature.

8 oz dried black beans
6 cups chicken or vegetable broth
2/4 cup diced onion
1/2 cup red bell pepper, seeded then pureed
2 tsp finely chopped garlic
1/2 tsp oregano
2 Tbsp dark rum
2 Tbsp lemon jiuce
1 cup fresh spinach, thinly sliced
salt and freshly ground black pepper to taste
For garnish: sour cream and 1 large diced tomato

1. Rinse and soak the beans overnight in cold water.

2. Drain and rinse. Cover with the broth and bring to a boil. Reduce heat and simmer about 1 hour, until almost tender.

3. In a separate pan, stew onions, peppers, garlic, and oregano in small amount of stock until onions are tender. Add the onion mixture to the beans and continue to simmer for about 30 minutes, until the beans are very tender.

4. In a food processor or blender, puree 1/3 of the bean soup until smooth. Return the puree to the pan with the whole bean soup. Stir in rum, lemon juice, spinach, salt and pepper. Cook another 1-2 minutes.

5. Portion soup into large bowls and garnish with sour cream and diced tomatoes.

TIPS: Serve with Cuban bread and sliced avacado!

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