Cuban Black Bean Soup

 

2 2/3

cups dried black beans (1 lb)

2

tablespoons vegetable oil

1

large onion, chopped (1 cup)

3

cloves garlic, finely chopped

3

cups Progresso® beef flavored broth (from 32-oz carton) or vegetable broth

3

cups water

1/4

cup dark rum or apple cider

1

teaspoon liquid smoke

1 1/2

teaspoons ground cumin

1 1/2

teaspoons dried oregano leaves

1

medium green bell pepper, chopped (1 cup)

1

large tomato, chopped (1 cup)

• 1 Place beans in Dutch oven; add enough cold water to cover beans. Heat to boiling. Boil uncovered 2 minutes. Remove from heat; cover and let stand 1 hour. Drain and reserve beans.
• 2 In same Dutch oven, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is tender.
• 3 Stir in remaining ingredients. Heat to boiling. Boil 2 minutes. Reduce heat to low; cover and simmer about 2 hours or until beans are tender.
• 4 Carefully pour soup into blender. Cover; blend until almost smooth.