Dinner in 35 Minutes

(By Julia Ewan -- The Washington Post)

Puré de Frijoles Negros Rapido

(Quick Black Bean Soup)

4 servings

Here, a vegetable-based sofrito cooks just long enough here to provide a bright depth of flavor. Because you'll be using a food processor to puree half the soup mixture, use it to prep the bell peppers and garlic beforehand. It will save time without compromising texture.

Serve with a mound of rice in the middle of each soup bowl and, on the side, avocado slices brightened with a squeeze of lime juice. Adapted from "Eating Cuban" by Beverly Cox and Martin Jacobs (Stewart, Taboori & Chang, 2006).

1/4 cup olive oil

1 cup 1/4 -inch diced cooked chorizo

1 medium red onion, finely chopped (1 1/2 cups), plus more for garnish

1 small or medium red bell pepper, cored, seeded and cut into chunks

1 medium or 1/2 large green bell pepper, cored, seeded and cut into chunks

2 to 4 medium cloves garlic, smashed

2 large sprigs oregano, rinsed and patted dry