Cuban Black Bean Soup

Ingredients

• about 450 g Dried black beans
• 2 tbsp Olive oil
• 1 medium Onion
• 1 medium Green bell pepper
• 4 cloves Garlic
• 1 tsp Cumin
• 1 tsp Oregano
• 1 Bay leaf
• 6 cups Chicken broth
• 1 tbsp White vinegar
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1 cup Optional: Cooked rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse black beans and soak them in water for at least 4 hours, or preferably overnight.
2. 2Drain and rinse the soaked black beans.
3. 3Heat olive oil in a large pot over medium heat. Add onion and green bell pepper and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
4. 4Stir in cumin, oregano, and bay leaf. Cook for 30 seconds.
5. 5Add black beans and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes, or until beans are tender.
6. 6Remove bay leaf. Use an immersion blender or regular blender to partially blend the soup to desired consistency.
7. 7Stir in white vinegar, salt, and pepper.
8. 8Serve hot, topped with cooked rice (optional).

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