This classic Cuban soup is rich with garlic, oregano, and cumin, and brightened with a few generous splashes of cider vinegar.
Ingredients
1 cup olive oil
1 large onion, chopped
1 large green bell pepper, chopped
Kosher salt
6 garlic cloves, finely chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
2 tablespoons cider vinegar, plus more to taste
1 pound dried black beans, soaked overnight
Instructions
Heat oil in a large, heavy pot over medium heat until hot; add onion and bell pepper. Season generously with salt (about 1 teaspoon). Cook slowly, stirring often, until vegetables are a light golden brown (about 15 minutes). Stir in garlic, cumin, oregano, vinegar, beans, and 8 cups (2 quarts) water. Season very generously with salt (about 2 teaspoons). Cover and bring to a boil. Reduce heat to slowly simmer, uncovered and stirring occasionally, until beans are just cooked through but firm (about 1 hour).
Raise heat to quickly simmer, uncovered and stirring occasionally, until beans just begin to break apart and broth has reduced to a thick, flavorful gravy (about 1 hour). Season soup with additional salt and vinegar to taste.
