Cuban Black Bean Soup - Healthier Version

A famous comfort food made just a bit healthier and with fewer calories. Taken from Raichlen's Healthy Latin Cooking.

• Ready In: 1 hr 50 mins
• Serves: 8

Ingredients

• 1  lb dried black beans, sorted and rinsed
• 9  cups water
• 1⁄2 red bell pepper, cored & seeded (or 6 cachucha chile peppers)
• 6  garlic cloves
• 2  medium onions
• 1  bay leaf
• 1  clove, whole
• 2  tablespoons extra virgin olive oil
• 1  green pepper, finely chopped
• 2  celery ribs, finely chopped
• 2  ounces Canadian bacon, thinly slivered
• 1⁄2 cup dry white wine
• 1 1⁄2 tablespoons red wine vinegar
• 1  teaspoon cumin, ground
• 1  teaspoon oregano, dried
•  salt & fresh ground pepper
• 1⁄4 cup nonfat sour cream
• 1⁄4 cup scallion top, finely chopped

Directions

1. Combine beans and water and let soak overnight.
2. Next day, add chile peppers (or 1/2 red pepper), 2 cloves of garlic to the beans. Cut an onion in half, "pin" the bay leaf to one half with the clove, add onion halves to beans.
3. Bring to boil, reduce heat, cover loosely and simmer, stirring occasionally, for about 1 hour, until beans are tender.
4. Chop remaining onion, mince remaining garlic.
5. Heat oil in large skillet over medium heat.
6. Add onions, garlic, chopped peppers, celery and bacon to skillet. Cook for 4 minutes until soft, but not brown.
7. Stir veggie/bacon mixture into beans. Add wine, vinegar, cumin and oregano.
8. Season with salt and pepper.
9. Cover, reduce heat, simmer for 10 minutes until beans are soft.
10. Remove bay leaf, halved onions and whole garlic cloves.
11. Blend 2 cups of soup in blender, return to soup.
12. Season to taste with additional salt, pepper and vinegar, to taste.
13. Serve topped with sour cream and scallion tops.
14. (Preparation time does NOT include overnight soaking).