Cuban Black Bean Soup With Sofrito And Smoked Turkey

Cover the beans with several inches of water and soak overnight. Drain and rinse the soaked beans.

In a large stockpot, add the beans and enough water to cover. Bring to a boil, reduce heat and simmer for 5 minutes. Drain the beans. Return beans to the pot. Add the clove-studded onion, bay leaves and turkey. Cover with chicken broth and water. Bring to a boil, skim off any surface foam and reduce heat to a light simmer. Cook for 2 hours or until the beans are soft.

Remove onion and bay leaves and discard. Remove turkey; when cool enough to handle, dice meat and reserve. With an immersion blender or in food processor or blender, puree three-fourths of the beans along with some of their liquid, leaving the remaining beans whole. Add oil and paprika to a skillet and, over medium heat, saute the onion, garlic, turkey and cumin until vegetables soften. Add the tomatoes and sherry vinegar. Add the mixture to the beans. Return the soup to a boil and season to taste with salt and pepper.

Recipe Source: "Beans" by Aliza Green