Cuban Black Bean Soup

• 6 ounces dried black beans
• 1 whole bay leaf
• 4 ounces onions (chopped)
• 2 ounces green peppers (chopped)
• 14 tablespoon garlic (minced)
• 12 tablespoon chicken soup base
• 12 teaspoon cumin powder
• 14 teaspoon oregano
• 18 teaspoon sugar
• 34 teaspoon red wine vinegar
• 18 teaspoon low-sodium worcestershire sauce
• 116 cup red wine
• 14 teaspoon liquid smoke
• 34 quart water
• 14 whole smoked ham hock
• 2 ounces smoked sausage
• salt and pepper

1. Cover beans with 2 inches cold water, bring to boil for 2 minutes, remove and soak overnight.
2. Drain, rinse, cover with 1 inch water and add 1/2 of the chopped onion, 1/2 of the chopped green pepper, 1/2 of garlic, 1/2 of bayleaves, 1/2 soup base, and ham bone.
3. Saute remaining onion, pepper, garlic, and then add oregano, cumin, vinegar, worchestershire sauce, wine, and liquid smoke to taste.
4. Cover mixture, boil for 2 minutes, and cook for 1 hour.
5. Serve with small amount of rice and/or diced onion on top of soup.

black beans, bay leaf, onions, green peppers, garlic, chicken soup base, cumin powder, oregano, sugar, red wine vinegar, worcestershire sauce, red wine, liquid smoke, water, hock, sausage, salt

Taken from www.food.com/recipe/cuban-black-bean-soup-504805 (may not work)