Cuban Black Bean Soup

Directions

1The night before cooking the soup, place beans in a colander and wash them with cold running water. Pick out any rocks or beans that are broken or shriveled. Put the beans in a large bowl and cover with enough cold water so that it comes to one inch over the top of the beans. Soak overnight.

2The next day, drain the water out of the pot and refill with clean cold water. Add enough water so that it comes an inch above the beans.

3Heat oil in a large pot over medium heat. Add onion, bell pepper, celery, and garlic to pot; cook 10 minutes or until onion is tender, stirring frequently. Stir in cumin and oregano; cook 2 minutes, stirring frequently. Add the ham bone or hock, and 2 teaspoons salt and a generous quantity of black pepper.

4Drain and rinse the beans and add to the pot. Add the beans to the pot with enough water so that it comes an inch above the beans.

5Bring to a boil over high heat. Skim off any white foam, then reduce the heat to low and cover. Simmer for 4 to 5 hours, until the beans are very soft and the soup is creamy, not watery. Check after 2 hours. If the beans seem dry or stewy, add another cup of water. The final consistency should be velvety and thick, and the soup should coat the back of a spoon. (The beans will soften in the first two hours. The goal is to continue cooking the soup until some of the beans break down and create the smooth, thick soup base.)

6When the soup is nearly finished, stir in the vinegar and simmer for an additional 15 minutes, uncovered. Pull the ham bone out of the pot — the meat that hasn't already fallen off should be easy to pick off; roughly chop and return the meat to the pot.

7Serve with sour cream.