Food Network: Cuban Black Bean Soup

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Cuban Black Bean Soup
Recipe courtesy Alex Garcia

Ingredients
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

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