Cuban Black Bean Soup

Ingredients:
• 2 cans black beans
• 1 bay leaf
• 1 tablespoon cumin
• 1 tablespoon oregano
• 1 Italian frying pepper, halved
• Olive oil, for sauteing, plus 1/4 cup olive oil
• 1 white onion, large dice
• 1 red pepper, large dice
• 1 green pepper, large dice
• 6 cloves garlic, chopped
• 1 tablespoon sugar
• 1/8 cup white vinegar
• Salt
• 1/2 cup finely chopped red onion, for garnish

In a large stockpot, cover the beans with water, covering them by 2 inches. Add bay leaf, cumin, oregano, and Italian pepper. Simmer until the beans are tender, about 45 minutes.

After 45 minutes, remove the pepper.

In a saute pan, saute onions, red, and green peppers until translucent. Puree in a blender, this is the sofrito.

In the same pan, saute the garlic. Add to the beans, along with the puree'd sofrito, 1/4-cup olive oil, sugar, and vinegar. Season with salt and continue to cook until very thick, about 45 minutes. Garnish with finely chopped red onion.

For a variation, add 2 chicken breasts, coated with a tex/mex spice rub cooking in same skillet. Cut to bite size pieces and then add to soup.

Yield: 4 servings