Cuban Style BLack Bean Soup
2 cups dry black beans
1 tsp. sea salt
8 T. extra-virgin olive oil
2 large onions, chopped
2 large green peppers, chopped
4 large garlic cloves, chopped
2 tsp. cumin
2 tsp. oregano
1 tsp. Vege-Sal (located with the seasonings and spices)
Chopped fresh cilantro, if desired
Soak beans in 2 qts. water overnight. Add salt, cover and cook until tender—approximately 2 hrs. (Alternately, beans can be cooked overnight in a crockpot.) Sauté onions, green pepper, garlic, cumin and oregano in oil until tender. Add to beans and simmer 25 min. Stir in Vege-Sal and add more if needed. Top with cilantro just before serving.
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