Cuban Black Bean Soup (Potaje de Frijoles Negros)

Ingredients

• about 450 g Dried black beans
• 8 cups Water
• 2 tbsp Olive oil
• 1 medium Onion
• 1 medium Bell pepper (green)
• 4 cloves Garlic
• 1 tsp Cumin
• 1 tsp Oregano
• 1 Bay leaf
• 1 tbsp White vinegar
• to taste Salt and pepper
• for serving Cooked rice

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

Instructions

1. 1Rinse the about 450 g dried black beans thoroughly. Place the rinsed beans in a large bowl and cover them with water. Let them soak for at least 4 hours, or preferably overnight. Drain the soaked beans.
2. 2Transfer the drained about 450 g dried black beans to a large heavy-bottomed pot. Add the 8 cups of water. Bring the water to a rolling boil over high heat, then reduce the heat to low, cover the pot, and simmer for 1 hour to 1 hour and 30 minutes, or until the beans are tender when pierced with a fork.
3. 3While the beans are simmering, heat the 2 tbsp olive oil in a 25.4 cm skillet over medium heat (about 148.9°C or 150°C). Add the 1 medium onion, cut into 1.27 cm pieces, and the 1 medium green bell pepper, cut into 1.27 cm pieces. Cook, stirring occasionally, for 5 to 7 minutes, until the vegetables are softened.
4. 4Add the 4 cloves garlic, minced, the 1 tsp cumin, and the 1 tsp oregano to the skillet with the softened vegetables. Cook, stirring constantly, for 1 minute more until fragrant.
5. 5Add the cooked vegetable mixture from the skillet to the pot with the simmering beans. Stir in the 1 bay leaf, the 1 tbsp white vinegar, and salt and pepper to taste. Continue to simmer the soup, uncovered, for another 30 minutes, allowing the flavors to combine.
6. 6Remove and discard the 1 bay leaf from the pot. Taste the soup and add more salt and pepper if needed.
7. 7Serve the Cuban Black Bean Soup hot, ladled over the 1 cup cooked rice.

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