👨‍🍳 Instructions

1. 1

   Rinse the black beans and soak them in water overnight, or use a quick soak method by boiling beans for 2 minutes, then letting them sit in hot water for 1 hour.

   💡 Tip: Soaking helps beans cook more evenly and reduces cooking time.
2. 2

   Drain the soaked beans and place them in a large pot. Add 8 cups of fresh water and bring to a boil. Reduce heat, cover, and simmer for about 1 to 1.5 hours, or until beans are tender.

   ⏱️ 1.5 hours
3. 3

   While beans are simmering, heat vegetable oil in a skillet over medium heat. Add chopped onion and bell pepper and sauté until softened, about 5-7 minutes.

   ⏱️ 7 minutes
4. 4

   Add minced garlic to the skillet and cook for another minute until fragrant.

   ⏱️ 1 minute
5. 5

   Once beans are tender, add the sautéed onion, garlic, and bell pepper mixture to the pot. Stir in most of the chopped cilantro, reserving some for garnish.

   💡 Tip: Adding cilantro later preserves its fresh flavor.
6. 6

   Season the soup with salt and black pepper to taste. Continue to simmer for another 15-20 minutes to allow flavors to meld.

   ⏱️ 20 minutes
7. 7

   For a smoother soup, you can blend a portion of the soup using an immersion blender or by carefully transferring some to a regular blender. Return to the pot and stir.

   💡 Tip: This step is optional, but creates a creamier texture.
8. 8

   Serve hot, garnished with a dollop of crema Salvadoreña, crumbled queso fresco, and the reserved fresh cilantro.