Cuban Black Bean Soup

• 1 pound dried black beans
• 2 bay leaves
• 1 cup extra virgin olive oil
• 2 large red bell peppers, cored, seeded deribbed and cut into inch dice
• 2 medium shallots, coarsely chopped
• 2 onions, coarsely chopped
• 8 garlic cloves, pressed
• 1 tablespoon ground cumin
• 2 tablespoons dried oregano
• 2 tablespoons chopped fresh oregano (i used fresh thyme)
• 11/2 tablespoons sugar
• 2 tablespoons kosher salt
• for serving: sliced red onions, sour cream, optional

1. in a medium stockpot, bring 12 cups of water, beans and bay leaves to a boil. lower the heat and simmer, stirring frequently, for 2 hours and 30 minutes to 3 hours, until the beans are tender. add more water is necessary to keep the beans covered.
2. meanwhile, in a medium (i used a large) frying pan, heat the oil over medium beat. stir in the peppers, shallots and onions. cook, stirring frequently, for 8 minutes or until the onions are translucent. (note: more like 15 minutes for translucent onions, don't up the heat, you have to be patient with this step) stir in the garlic, cumin and dried and fresh oregano (thyme) and cook for 2 minutes. remove from heat and allow to cool slightly. puree in a blender. when the beans are almost done, stir in the puree, sugar and salt. continue to simmer until the beans are very tender, another 20 to 30 minutes. adjust the seasonings.

black beans, bay leaves, extra virgin olive oil, red bell peppers, shallots, onions, garlic, ground cumin, oregano, fresh oregano, sugar, kosher salt, serving

Taken from www.epicurious.com/recipes/member/views/cuban-black-bean-soup-50176771 (may not work)