Dairy-Free Cuban Black Bean Soup (Sopa de Frijoles Negros)

Instructions

1. 1Measure the about 450 g of dried black beans into a large bowl. Cover the beans with water and let them soak for at least 4 hours, or preferably overnight. After soaking, drain the beans and rinse them again.
2. 2Heat the 2 tbsp of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Add the 1 large onion, cut into 1.27 cm dice, and the 1 large green bell pepper, also cut into 1.27 cm dice. Cook, stirring occasionally, for 5-7 minutes, or until the vegetables have softened.
3. 3Add the 4 cloves of garlic, minced, along with the 1 tbsp of dried oregano and 1 tsp of cumin. Cook, stirring constantly, for 1 minute more, until the garlic is fragrant.
4. 4Add the drained about 450 g of black beans, 8 cups of water, 2 cups of vegetable broth, and 1 bay leaf to the pot. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 1.5 to 2 hours, or until the beans are very tender. Stir occasionally to prevent sticking.
5. 5Carefully remove and discard the 1 bay leaf from the pot. Use an immersion blender to blend the soup directly in the pot until it reaches your desired creamy consistency. If you do not have an immersion blender, you can ladle about 2 cups of the soup into a regular blender, blend until smooth, and then return it to the pot.
6. 6Stir in the 1 tbsp of apple cider vinegar, 1 tsp of salt, and 1/2 tsp of black pepper. Taste and adjust seasoning if needed.
7. 7Ladle the hot soup into bowls. Serve immediately with the 6 lime wedges on the side for squeezing over the soup.

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