Black bean soup (Courtesy of Tracey!)

Here is the recipe sent to me by Tracey for those who miss the Cuban black bean soup!

• Buy Frijol Negro Jamapa Beans from your local Tiendras Gaviota at 3.50 CUCs Or 3 15oz cans of Organic no-salt Black Beans (including the liquid)
• 1 medium cooking onion, chopped
• 1 small green bell pepper, chopped
• 3 garlic cloves, chopped
• 3 tablespoons olive oil
• 1 tablespoon white vinegar
• ^1/2 teaspoon salt
• ^1/4 teaspoon pepper
• 1 bay leaf
• Hot cooked rice
• Chopped spring onions/ scallions

1. Sauté onion, bell pepper, and garlic in hot oil in heavy duty casserole dish over medium-high heat until tender.
2. Add beans (with liquid) and next 4 ingredients; bring to a boil.
3. Cover, reduce heat, and simmer until beans are tender, about 20mins.
4. Remove 1cup of beans and blend, then return to pot.
5. Stir and simmer until beans have thickened.
6. Discard bay leaf.

Serve over hot cooked rice; sprinkle with chopped spring onions/ scallions