Cuban Black Beans for Patti

While I was on my honeymoon in New Orleans, a blog reader named Patti commented on another post, asking if I have a good black bean soup recipe. It so happens that I do. I love black beans, either eaten from the bowl like a traditional soup or ladled over rice. I can't vouch for the authenticity of this, as I use canned beans, but it tastes pretty good. If you want it soupier, just add some beef broth to it. 

Cuban Black Beans for Rice

1-2 tbsp. Spanish olive oil (you can sub any extra virgin olive oil)

1 onion, chopped

1 green pepper, chopped

5 cloves garlic, minced

3 tbsp. apple cider vinegar (white vinegar is fine, too)

3 cans black beans (I like Goya brand)

1 bay leaf

2 tsp. cumin

Salt & pepper

Chopped onions, for serving

Lime wedges, for serving

Sauté onion & pepper in oil until softened & onions are translucent, 3-5 minutes. Add garlic and cook until fragrant, another minute. Add vinegar, beans, bay leaf, cumin, salt, & pepper, mashing slightly with a wooden spoon to break down some of the beans. Cook about 25 minutes. Remove bay leaf and serve over rice, with chopped onions and lime wedges. Serves 8-10. (sometimes I also squeeze a little lime juice and a little orange juice into the pan while this is cooking)