Nancy's Black Bean Soup

Ingredients:

1 Pound Black Beans
2 Bay Leaves
½ Teaspoon Cumin
½ Tablespoon Oregano
1/4 Teaspoon Black Pepper
½ Tablespoon Adobo Criollo
½ Cup Olive Oil
1 Green Pepper
2 Medium Onions
2 - 3 Fresh Garlic Cloves (chopped)
2 Tablespoons Vinegar
1 Tablespoon Salt
½ Cup Finely Chopped Onions (Garnish)

Directions:

1. In a large stockpot, cover the beans with water (by 2 inches). Add bay leaf, a whole onion and a tablespoon of salt. Simmer until beans are tender (about 45 minutes using a pressure cooker).
2. Soak overnight with 1/8 teaspoon baking soda. The next day, cook beans in the same water on medium-low heat for about 3 hours or until the beans are tender and liquid is reduced.
3. In a saute pan, saute onions, green peppers and garlic in olive oil until translucent. This is what is called a sofrito . Ad mixture to black bean soup. Mix well with oregano, cumin, vinegar, Adobo and black pepper. Continue to cook until soup thickens, about 45 minutes.
4. Serve with white or yellow rice and garnish with chopped onions...ENJOY!