Sopa cubana de feijão-preto

Ingredientes

• 1 lb dried black beans
• 1 smoked ham hock ((omit to keep the soup vegetarian))
• 2 tablespoons olive oil (or more as needed)
• 1/2 cup diced onion (diced)
• 1/2 cup diced red bell pepper
• 1/2 cup diced green bell pepper
• 4 cloves garlic (minced)
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 2 tablespoons red wine vinegar
• 2 teaspoons granulated sugar
• 1 bay leaf
• 1/2 teaspoon salt (or more to taste)
• 1/4 teaspoon black pepper (or more to taste)
• Sliced avocado
• Chopped cilantro
• Sour cream
• Lime wedges

Modo de preparo

1. 1

   --- Soak The Beans ---

2. 2

   In a Dutch oven, add the black beans and ham hock. Add enough water to cover the beans entirely. Simmer, covered with the lid, for 1 1/2 hours to 2 hours or until the beans are tender.

3. 3

   Add more water as they cook so they don't dry out. Sometimes it may require more than 2 hours for the beans to soften so keep your eye on it and add water as needed.

4. 4

   --- Make The Cuban Black Bean Soup ---

5. 5

   In a large skillet, heat oil over medium-high heat. Add the onions and bell peppers and sauté for 1-2 minutes. Add in the minced garlic and sauté for 30 seconds.

6. 6

   Stir in ground cumin, dried oregano, vinegar, sugar, bay leaf, salt, and pepper. Sauté for another 3 minutes.

7. 7

   Add the sofrito to the Dutch oven. Bring to a boil then turn down the heat to LOW. Simmer for 30-40 minutes until the beans are creamy and delicious. While cooking, feel free to mash some of the beans with a wooden spoon.

8. 8

   Remove the bay leaf and ham hock from the pot. Make sure all the meat fell off the ham hock. You may have to shred it a bit with two forks. Taste and adjust seasonings.

9. 9

   If you're not a fan of texture, you can use an immersion blender (away from the heat) to blend the soup to your liking. Serve the black bean soup with your favorite garnishes. Enjoy!