Cuban Black Bean Soup
3 cans black beans, not drained
1 tbsp extra virgin olive oil
1 medium onion, finely chopped
6 cloves garlic, finely minced
1 red bell pepper, finely chopped
1 jalapeno, seeded and chopped
1 tbsp dried oregano
½ tsp ground cumin
2 bay leaves
1 tbsp brown sugar
3 tbsp distilled white vinegar
Salt & freshly ground black pepper to taste
Chopped raw onion & red pepper, cilantro, to garnish
Heat the olive oil in a large pan over medium heat.
Add the onion, garlic and bell pepper and sauté until tender.
Stir in the oregano, bay leaves, cumin, jalapeno, sugar, salt, vinegar and 2 cans black beans.
Pour the remaining 3rd can of black beans into a food processor and process until smooth. Pour in the pan and stir.
Bring to a boil. Reduce heat, cover the pan and simmer for 15-20 minutes, stirring occasionally until mixture thickens. Discard the bay leaves.
Adjust seasoning with salt and black pepper if needed.
Serve garnished with chopped onion, cilantro, red pepper, or sour cream.