Steps
1. Soak the beans overnight in water to cover. Drain and add 8 cups of water.
2. Simmer slowly until the beans are almost tender, for about 1 to 1 1/2 hour. During this process, add more water if necessary.
3. Meanwhile, saute in the olive oil, the red onion, garlic, green pepper, celery, coriander, and oregano. Add the chicken bouillon cubes and cook until they dissolve in the mixture, stirring occasionally.
4. Allow the mixture to cool for a few minutes and mix well in an electric blender.
5. Gradually add the cooked beans, using only enough cooking liquid to make the mixture creamy. Add the sugar (optional).
6. Reheat, stirring occasionally, for no longer than 10 to 15 mn.
7. Serve hot topped with croutons, or cassava bread.

Source
Dominican Cookbook

Serving
6