Black bean soup

This black bean soup is a classic Cuban cuisine, but is usually consumed throughout central america, where the use of beans is quite widespread.

With regard to the preparation, the ideal would be to use just black beans, which have a shape similar to that of cannellini beans but have a larger skin and a bolder taste.

It is generally possible to find them in most supermarkets.

In the absence of black beans, borlotti also are fine, even if the ' original ' flavour of the soup you go a bit to lose.

The original recipe uses dried black beans (from leave to soak the night before cooking); being very difficult to find it dry, you can use canned ones, having care to reduce cooking times: having already cooked, you are likely to get a mashed instead of soup .

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This dish is excellent as a starter before a Central American-style dinner, but can safely be eaten as a dish in the cold and long winter evenings.

Drain the beans from the water in which they were required to swim at least one night and immerse them in a pot with 2 quarts of cold water; bring to a boil over high heat, then cook covered over medium-low for about an hour.

Meanwhile, in a saucepan heat the oil, garlic and onions and saute for a few minutes, then add the pepper cut into small pieces and fry a few minutes.

Then take a certain amount of beans (about a teacup) from the pot boiling, drain and mix with the sauce often turning and adding white wine and vinegar.

After a few minutes add the contents of the pan to the pot of beans, salt and pepper to taste and add the Bay leaves and cumin.

Cover and cook for 1-2 hours over low heat until the beans are cooked and tender but not ' cleft '.

Serve in bowls with soup or in plates and sprinkle with a little chopped onion.

Enjoy hot and accompany with a good beer, preferably centroamericana, clear and clean taste.