Cuban Black Bean Soup

• 1 lb dried black beans
• 1 pinch cumin (very light pinch)
• 1 medium yellow onion
• 12 large green pepper
• 3 slices culantro
• 4 -5 fresh garlic cloves
• 1 12 tablespoons oregano
• 14 teaspoon black pepper
• 1 large bay leaf
• 14 cup tomato sauce
• 13 cup extra virgin olive oil
• 14 teaspoon white vinegar
• salt

1. Soak black beans in 9 cups of water with oregano, pinch of cumin, 3 strip of culantro and bay leaf over night.
2. (with pressure cooker 25 minutes).
3. Finely chop onion, green pepper, and garlic.
4. In separate sauce pan add olive oil and add chopped onions, green pepper and garlic and saute until it's glazed.
5. Add black pepper, and tomato sauce to sauce pan stir for about 2 to 3 minutes then toss into hot black beans.
6. Stir in 1/4 teaspoon of vinegar with salt to taste.
7. cook until beans thicken approximately 25 minutes.
8. Enjoy!

black beans, cumin, yellow onion, green pepper, culantro, garlic, oregano, black pepper, bay leaf, tomato sauce, extra virgin olive oil, white vinegar, salt

Taken from www.food.com/recipe/cuban-black-bean-soup-469450 (may not work)