Cuban Black Bean Soup (Sopa de Frijoles Negros)

Instructions

1. 1Measure about 450 g of dried black beans into a colander and rinse them under cool running water. Place the rinsed black beans in a large bowl and cover them with water. Let them soak for at least 4 hours, or preferably overnight.
2. 2Drain the soaked black beans and transfer them to a large, heavy-bottomed pot. Add 8 cups of water to the pot and place it over high heat. Bring the water to a rolling boil.
3. 3Reduce the heat to low, cover the pot, and let the beans simmer gently for 1 hour to 1 hour and 30 minutes, or until the beans are tender when pierced with a fork. While the beans are simmering, prepare the aromatics.
4. 4Heat 2 tablespoons of olive oil in a 25.4 cm skillet over medium heat (148.9-162.8°C or 150-160°C). Add the medium onion, cut into 1.27 cm pieces, and the medium green bell pepper, cut into 1.27 cm pieces. Sauté, stirring occasionally, until the vegetables are softened, about 5 minutes.
5. 5Add the 4 cloves of garlic, minced, to the skillet with the vegetables and cook for 1 minute more, until fragrant. Stir in 1 teaspoon of cumin, 1 teaspoon of oregano, and 1 bay leaf. Cook for another 30 seconds, stirring constantly.
6. 6Add the sautéed vegetable and spice mixture from the skillet to the pot with the simmering beans. Stir in 1 teaspoon of salt and 1/2 teaspoon of black pepper. Continue to simmer, covered, for another 30 minutes, allowing the flavors to meld together.
7. 7Remove the pot from the heat. Carefully remove and discard the 1 bay leaf. Stir in 2 tablespoons of lime juice.
8. 8Ladle the hot soup into bowls. Serve immediately, topped with 6 tablespoons of dairy-free sour cream.

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