Cuban Black Bean Soup



  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.