This month we celebrate Caribbean American Heritage Month with recipes from around the Caribbean. Black Bean soup is a favorite in Caribbean countries with a strong Spanish influence. It is easy to make and nutritious. If you are vegetarian feel free to adjust ingredients and remove the ham hock.  Here is our Cuban Black Bean Soup.
INGREDIENTS:
- 1 lb dry black beans
- 1 ham hock
- 3 onions
- 1 green pepper
- 1 tablespoon vinegar
- 4 tablespoons olive oil
- 2 tablespoons tomato paste
- 4 teaspoons garlic
- 2 teaspoons cumin
- 2 teaspoons oregano
- 1 bay leaf
- 1 tablespoon salt
- 1 teaspoon pepper
Directions:
1.   Rinse beans; check for stones.
2.   Soak overnight in 4 quarts of water.
3.   Rinse beans; set aside.
4.   Chop vegetables.
5.   Heat olive oil. Cook onion, green pepper and garlic over low heat 10 minutes.
6.   Add beans, ham hock and enough water to cover.
7.   Add tomato paste and all seasonings (not vinegar).
8.   Bring to boil.
9.   Cover; simmer 2 hours.
10.  Cool slightly.
11.  Remove half of cooked beans to blender.
12.  Puree until smooth; return to pot.
13.  Add vinegar; stir well.
14.  Serve over white rice with onion.
