Sopa de Habichuelas Negras

Step by stepInstructions

1. If using dried beans, soak overnight, drain, and simmer in the water until tender, about 1 hour. Reserve the cooking liquid.
2. In a large pot, heat the oil over medium heat and cook the ham or bacon until it renders and browns, about 5 minutes.
3. Add the sofrito and garlic and cook until fragrant, then stir in the cumin, oregano, sazón and bay leaf and cook 1 minute more.
4. Add the beans with about 6 cups of their liquid (or water for canned), along with the calabaza and potato, and bring to a boil.
5. Lower the heat and simmer for 30 to 40 minutes, until the vegetables are very soft.
6. Purée about half the soup in a blender and stir it back into the pot for a creamy, substantial body, leaving some whole beans for texture.
7. Season with the vinegar, salt and pepper, simmer 5 minutes more, and serve hot over white rice, with a drizzle of olive oil if you like.