Black bean soup

Ingredients for 6 servings:

• 500 g beans (black beans), dry
• 2 bay leaves
• 3 liters of water
• 200 ml olive oil
• 3 medium-sized onions, finely chopped
• 2 bell peppers, finely chopped
• 1 chili pepper(s), hot, finely chopped
• 8 cloves garlic, finely chopped
• 2 tbsp oregano
• 2 tsp cumin, ground
• 2 tbsp salt
• 1 ½ tbsp sugar
• Chili powder, optional

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 2 hours; Total time approx. 14 hours 30 minutes

from Cuba

Soak the beans overnight. Cook the beans with the bay leaves in 3 liters of water until tender. Don’t discard the water. Heat the olive oil in a wide pan and fry the onion, bell pepper, and chili over medium heat for about 15 minutes, until soft but not burnt. Then add the garlic, oregano, and cumin and sauté for another 1-2 minutes. Remove from the heat and whizz until smooth. Mix the vegetable oil and cream with the beans in the cooking water, add salt, sugar, and, if desired, a little chili powder for a spicier flavor. Simmer for another 30 minutes.