Black Bean Soup ( Sopa de Alubias/Frijoles Negros)

The fríjol is another product of Mexico and Guatemala, Phaseolus Vulgaris and it was spread quickly through Europe by Spanish soldiers and merchants. It belongs to the family of legumes and  its name comes from the language of Asturias and León (Asturleonés), Fréxol, that was adapted in the Americas as frijól. In Spain is called alubia from the Arabic Al-lubiia. This is a  great substitute for other proteins if you are a vegetarian.

Ingredients:


1 lb Dry Black Beans
2 Quarts Water
2-3 Tablespoons Olive Oil
3 Medium Size Onions finely chopped
2 Green Peppers finely chopped
4 Cloves Garlic minced
1/4 teaspoon Cumin
2 Bay leaves
1 teaspoon Oregano
Salt to taste
Freshly Ground Pepper


To Garnish:


Sour Cream with lemon Zest
Avocado


Soak beans overnight in 2 quarts of water. Boil beans in the soaking water and add 10 more cups of water, salt and pepper. Cook uncovered over medium heat with one green pepper until beans are tender.


In a pan, sauté onions, the remaining pepper, garlic, bay leaves, cumin, and oregano until the onion and peppers are translucent. Add this mixture to the beans and continue cooking partially covered over low heat for another hour. Taste the soup and add more salt and pepper if needed.


Serve in a bowl and top with sour cream and lemon zest. Add avocado.