Cuban Black Bean Soup

Hearty Cuban soup of black beans with bell pepper, cumin and oregano. Simple to make and packed with flavor – served with rice, sour cream and cilantro.

Ingredients

• 400 g dried black beans, soaked
• 1 green bell pepper, chopped
• 1 onion, chopped
• 4 garlic cloves, minced
• 1 tsp cumin
• 1 tsp oregano
• 1 bay leaf
• 1 liter vegetable or chicken stock
• 2 tbsp olive oil
• Salt and pepper
• 1 tbsp white wine vinegar or lime juice
• Sour cream, cilantro and diced onion to serve

Method

1. 1
   Sauté onion, bell pepper and garlic in olive oil until soft.
2. 2
   Add drained beans, cumin, oregano, bay leaf and stock. Bring to a boil.
3. 3
   Simmer until beans are very tender, 60–90 minutes. Remove bay leaf.
4. 4
   Blend part of the soup for a creamier texture. Season with vinegar, salt and pepper.
5. 5
   Serve with rice and garnishes.