Cuban Black Bean Soup

By Hklbrries

Ingredients

• 1 pound dry black beans
• 1 medium green pepper, chopped medium fine
• 1/4 cup olive oil
• 1 medium onion, chopped medium fine
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tbsp red wine vinegar
• 2 tsp salt
• 1/4 tsp pepper
• Hot cooked rice

Preparation

Step 1

Pick over beans, wash well and cover generously with water. Soak overnight. Drain, rinse in fresh water and drain again. Turn into a 4- to 5-quart saucepot; add 6 cups water and the green pepper. Bring to a boil; cover and simmer, stirring occasionally, until beans are tender, 1 to 1 1/2 hours, or much longer (time varies greatly).

In a 10-inch skillet, heat oil. Add onions, garlic and cumin. Cook gently, stirring often, for 2 to 3 minutes. Stir in vinegar; cook a few minutes longer. Stir into bean mixture with salt and pepper.

Simmer, uncovered, until most of the liquid has been absorbed - about 1/2 hour. Mixture should be the consistency of stew.

Serve over cooked rice and pass chopped onion.