Cuban Black Bean Soup

submitted by Putridujung
from US

1 pound dried black beans
10 cups water
1 teaspoon salt
1 large green bell pepper, cut in half
1/4 cup peanut oil or salad oil
1 large yellow onion, peeled and sliced
4 garlic cloves, minced
1 small green hot pepper, cut in half, seeds removed
3 teaspoons salt or to taste
1/2 teaspoon freshly ground black pepper 1 bay leaf
1/4 teaspoon whole cumin seed
1 teaspoon sugar
2 1/2 tablespoons red wine vinegar
2 1/2 tablespoons olive oil

Rinse black beans and soak over night in the 10 cups water, with 1
teaspoon salt, and the green bell pepper. In a large heavy bottom soup
kettle, bring the beans, soaking water and pepper to a boil, . Simmer
until tender, about 45 minutes, Remove the green pepper pieces and
discard. Heat the peanut oil in deep frying pan or heavy saucepan. Saute
the onion, garlic and green hot pepper until soft. Remove 2 1/2 cups of
the bean broth and add it to the frying pan. Simmer this mixture for 10
minutes. Strain the onions, garlic and green hot pepper from the broth
and discard. Add the seasoned broth to the soup pot. Add salt, pepper,
bay leaf, cumin and sugar. Bring to a boil and simmer, covered, for about
1 1/2 hours, or until it thickens. You may have to add more water if too
much of the liquid cooks away. Before serving add the vinegar and olive
oil. Mix well.

Serves 8

Enjoy!

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