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Cuban Black Bean Soup

Ingredients

• 2 tbsp extra virgin olive oil
• 1 white onion, finely chopped
• 1 red bell pepper, finely chopped
• 6 cloves garlic, finely chopped
• 1 bay leaf
• 2 tsp cumin
• 1 tsp oregano
• 1 tsp black pepper
• 7 cups water
• 1 pound dried black beans, rinsed thoroughly, soaked overnight
• 1 cup pulp-free orange juice
• 1 medium orange, zested
• 2 tbsp sherry vinegar
• 1/2 cup dry white wine
• 2 tsp salt
• Toppings (optional) - tomato, red onion, jalapeno, sour cream

Directions

1. Saute the onion, red pepper and garlic in oiled pan for 2-3 minutes.
2. Add the bay leaf, cumin, oregano and black pepper and cook for 2 minutes.
3. Transfer to slow cooker and stir in water, soaked beans, orange juice and zest.
4. Cook on low for 6 hours.
5. Add the vinegar, wine and salt and cook for 1 hour.
6. Remove the bay leaf.
7. Serve with toppings.

Attribution