Dairy-Free Cuban Black Bean Soup

Instructions

1. 1Rinse the about 450 g dried black beans thoroughly under cool running water. Place the rinsed beans in a large bowl and cover them with plenty of cool water. Let them soak for at least 4 hours, or preferably overnight.
2. 2Drain the soaked about 450 g black beans in a colander and discard the soaking water. Set the drained beans aside.
3. 3Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C).
4. 4Add the 1 medium onion, cut into 1.27 cm pieces, and the 1 medium green bell pepper, cut into 1.27 cm pieces, to the pot. Cook, stirring occasionally, until they are softened, about 5 to 7 minutes. You will see them become translucent and slightly tender.
5. 5Stir in the 4 cloves of garlic, minced, and cook for 1 minute more until fragrant. Be careful not to burn the garlic.
6. 6Add the drained about 450 g black beans, 8 cups of vegetable broth, 1 teaspoon of cumin, 1 teaspoon of oregano, and 1 bay leaf to the pot. Stir everything together.
7. 7Increase the heat to medium-high and bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 45 minutes to 1 hour, or until the beans are tender when pierced with a fork. Stir occasionally.
8. 8Carefully remove and discard the 1 bay leaf from the pot. Using an immersion blender, blend the soup directly in the pot until it reaches your desired consistency, about half smooth. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth, then return it to the pot.
9. 9Stir in the 2 tablespoons of lime juice, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Taste and adjust seasoning if needed.
10. 10Serve the Dairy-Free Cuban Black Bean Soup hot. Consider serving with dairy-free toppings such as sliced avocado or fresh cilantro.

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