Cuban Black Bean Soup (Sopa Negra)

• Dried black beans1 pound
• Onion1 large
• Green bell pepper1
• Garlic5 cloves
• Cumin1.5 teaspoons
• Smoked paprika1 teaspoon
• Bay leaf1
• Vegetable or chicken broth4 cups
• Apple cider vinegar2 tablespoons
• Olive oil3 tablespoons
• Saltto taste
• Black pepperto taste
• White rice (for serving)cooked
• Lime wedges (for serving)for serving
• Fresh parsley or cilantro (for garnish)chopped

Steps

1. 1

   Rinse dried black beans and soak them overnight or use a quick soak method.

2. 2

   Drain and rinse soaked beans. Place in a large pot with fresh water to cover by 2 inches. Bring to a boil, then reduce heat and simmer until tender, about 1-1.5 hours.

3. 3

   While beans are simmering, finely chop the onion, mince 3 cloves of garlic, and dice the green bell pepper.

4. 4

   In a skillet, heat 2 tablespoons of olive oil over medium heat. Add onion and bell pepper and sauté until softened, about 7-10 minutes. Add minced garlic, cumin, and smoked paprika, and cook for 1 minute more until fragrant.

5. 5

   Once beans are tender, drain most of the cooking liquid, reserving about 3 cups.

6. 6

   Add the sautéed sofrito mixture, bay leaf, and broth to the pot with the beans. Pour in the reserved bean liquid.

7. 7

   Bring the soup to a simmer and cook for at least 30 minutes to allow flavors to meld. Remove the bay leaf.

8. 8

   In a small pan, heat the remaining 1 tablespoon of olive oil over medium-low heat. Add the remaining 2 minced garlic cloves and cook until lightly golden (do not burn).

9. 9

   Stir the garlic-infused oil into the soup. Stir in the apple cider vinegar.

10. 10

    Season with salt and black pepper to taste. For a smoother texture, blend a portion of the soup.

11. 11

    Serve hot over a small portion of cooked white rice, garnished with chopped parsley or cilantro and a lime wedge.

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