A hearty and flavorful Cuban-inspired black bean soup, perfect for any occasion.
Place the bay leaves and black beans in a Dutch oven.
Soaking the beans overnight can reduce cooking time and enhance texture.
Add water to the Dutch oven and bring to a boil.
Use vegetable broth instead of water for added flavor.
Reduce heat and simmer until the beans are tender, stirring occasionally.
Check the beans occasionally to ensure they don't stick to the bottom.
Heat olive oil in a large skillet over medium heat.
Ensure the skillet is hot before adding the oil to prevent sticking.
Add bell pepper, onion, and shallot to the skillet and cook until tender, stirring frequently.
Cut the vegetables evenly to ensure they cook uniformly.
Stir in cumin and oregano and cook for an additional 2 minutes.
Toast the spices slightly to release their aromas.
Transfer the vegetable mixture to a blender and puree until smooth.
Blend in batches if necessary to avoid overfilling the blender.
Add the pureed mixture, sugar, and salt to the beans and simmer for 10 minutes.
Taste and adjust seasoning as needed.
Discard the bay leaves before serving.
Bay leaves are not edible and should always be removed before serving.
Combine avocado with lime juice and toss gently.
Add a pinch of salt to the avocado for enhanced flavor.
Ladle the soup into bowls and top with avocado mixture, red onion, ham, bacon, cilantro, sour cream, and a lime wedge.
Arrange the toppings attractively for a visually appealing presentation.
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