for garnish: sour cream, thinly sliced green onions, cilantro
Instructions
Pick throught the beans for any stones or debris. Place in a large bowl and add enough water to cover by several inches. Soak overnight. Drain and set aside.
In a large sacuepan or soup pot, heat the oil over medium-high heat. Add the bell pepper, jalapeno, onion, carrot, celery and garlic and saute until soft, about 15 minutes. Add the cumin, oregano and bay leaves and stir to combine. Add the beans, orange, ham hock and broth. Bring to a boil, reduce the heat and simmer 1 to 1.5 hours until the beans are tender.
Remove the orange, bay leaves and ham hock and puree about ⅓ of the soup in a blender or using a hand-held immersion blender. Season with salt and pepper. Garnish with the sour cream, green onions and cilantro.
Recipe by Culinary Thymes at https://www.culinarythymes.com/using-pre-roasted-spices-in-cuban-black-bean-soup/