Cuban Black Bean Soup Ingredients 2 2/3 cups dried black beans (1 lb) 2 tablespoons vegetable oil 1 large onion, chopped (1 cup) 3 cloves garlic, finely chopped 3 cups ProgressoŽ beef flavored broth (from 32-oz carton) or vegetable broth 3 cups water 1/4 cup dark rum or apple cider 1 teaspoon liquid smoke 1 1/2 teaspoons ground cumin 1 1/2 teaspoons dried oregano leaves 1 medium green bell pepper, chopped (1 cup) 1 large tomato, chopped (1 cup) Directions Place beans in Dutch oven; add enough cold water to cover beans. Heat to boiling. Boil uncovered 2 minutes. Remove from heat; cover and let stand 1 hour. Drain and reserve beans. In same Dutch oven, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is tender. Stir in remaining ingredients. Heat to boiling. Boil 2 minutes. Reduce heat to low; cover and simmer about 2 hours or until beans are tender. Carefully pour soup into blender. Cover; blend until almost smooth. Back