Black Bean Soup from Cuba

Servings:  Makes 10 Servings

Ingredients:
2 bay leaves
1 pound  dried black beans
12 1/2  cups  water, divided
1  tablespoon  canola oil
3 1/2  cups  chopped green bell pepper (about 3 medium)
2 1/2  cups  coarsely chopped onion
1/3  cup  chopped shallots (about 2 small)
1  tablespoon  ground cumin
2  tablespoons  dried oregano
2  tablespoons  chopped fresh oregano
1 1/2  tablespoons  sugar
2  teaspoons  kosher salt
2  cups  diced peeled avocado
2  tablespoons  fresh lime juice
2  cups  thinly sliced red onion
1 1/2  cups  chopped 33%-less-sodium smoked, fully cooked ham
1  cup  chopped fresh cilantro
1  cup  light sour cream
10  teaspoon  unsalted pumpkinseed kernels, toasted
1/3  cup  finely chopped seeded jalapeño pepper (about 2 medium)
Lime wedges (optional)

Preparation:
Place bay leaves and beans in a Dutch oven. Add 12 cups water to pan; bring to a boil. Reduce heat, and simmer 2 1/2 hours or until tender, stirring occasionally.

Heat oil in a large skillet over medium heat. Add bell pepper, chopped onion, and shallots to pan; cook 10 minutes or until onion is tender, stirring frequently. Stir in cumin, dried oregano, and fresh oregano; cook 2 minutes, stirring frequently. Remove from heat; let stand 10 minutes. Place vegetable mixture in a blender; add remaining 1/2 cup water. Puree until smooth.

Add vegetable mixture, sugar, and salt to beans; simmer 10 minutes, stirring occasionally. Discard bay leaves. Combine avocado and juice; toss gently. Ladle 3/4 cup bean mixture into each of 10 bowls; top each serving with about 3 tablespoons avocado mixture, about 3 tablespoons red onion, 2 tablespoons ham, about 1 1/2 tablespoons cilantro, about 1 1/2 tablespoons sour cream, 1 teaspoon pumpkinseed kernels, and about 1/2 teaspoon jalapeño pepper. Serve with lime wedges, if desired.