Cuban Black Bean Soup

📝 Ingredients

• 3 tins black beans (720 g drained)
• 1 green pepper (about 150 g)
• 1 brown onion (about 150 g)
• 4 garlic cloves
• 2 tsp ground cumin + 1 tsp dried oregano
• 1 bay leaf
• 1 vegetable stock cube + 600 ml hot water
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 180 g long-grain rice
• 180 g Greek yoghurt (2 %)
• ½ red onion (about 60 g)
• Salt, black pepper

🍴 Utensils

• Large saucepan
• Small saucepan
• Stick blender
• Colander
• Cutting board and knife

📖 Steps

1. Drain the black beans in a colander and rinse under cold water. Slice the brown onion, deseed the green pepper and cut it into small 1 cm dice, and finely chop the garlic. Dissolve the stock cube in 600 ml hot water.
2. Heat the olive oil in the large saucepan over a medium heat. Fry the onion and pepper with a pinch of salt for 8 minutes, stirring, until soft and lightly golden: this is the sofrito, the flavour base.
3. Add the garlic, cumin and oregano and stir for 1 minute, until the spices are fragrant, without letting the garlic brown. Add the beans, stock and bay leaf, then bring to the boil.
4. Lower the heat and simmer gently for 20 minutes, uncovered, stirring from time to time so nothing sticks to the bottom. The beans should become very tender and the stock start to thicken.
5. Meanwhile, cook the rice in the small saucepan of boiling salted water for the time on the packet (10 to 12 minutes), then drain. Slice the red onion very thinly and soak it for 10 minutes in cold water to mellow its flavour.
6. Remove the bay leaf, then take the pan off the heat. Dip the stick blender into the soup and blend in short pulses, just enough to purée about half the beans: the soup should become velvety while still keeping some whole beans.
7. Return the pan to a low heat, add the vinegar, season with salt and pepper and taste. If the soup is too thick, loosen it with a little hot water; if it's too runny, let it reduce for another 5 minutes over a medium heat, stirring.
8. Divide the rice between deep bowls and pour the piping hot soup over the top. Add a generous spoonful of Greek yoghurt and the well-drained red onion just before serving.