Cuban Black Bean Soup

• 1 pound 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

1. In a large stockpot, cover the beans with water, covering them by 2 inches.
2. Add bay leaf, cumin, oregano, and Italian pepper.
3. Simmer until the beans are tender, about 45 minutes.
4. After 45 minutes, remove the pepper.
5. In a saute pan, saute onions, red, and green peppers until translucent.
6. Puree in a blender, this is the sofrito.
7. In the same pan, saute the garlic.
8. Add to the beans, along with the sofrito, 1/4-cup olive oil, sugar, and vinegar.
9. Season with salt and continue to cook until very thick, about 45 minutes.
10. Garnish with finely chopped red onion.

black beans, bay leaf, cumin, oregano, italian frying pepper, olive oil, white onion, red pepper, green pepper, garlic, sugar, white vinegar, salt, red onion

Taken from www.foodnetwork.com/recipes/cuban-black-bean-soup-recipe2.html (may not work)