Cuban black bean soup (Sopa de frijoles negros)

1. Soak the black beans overnight in plenty of cold water; the next day, drain, cover with 2.5 litres of fresh water, add the bay leaves and half the bell pepper whole, and simmer for 1½-2 hours until the beans are completely tender.

2. Meanwhile make the sofrito: soften the finely chopped onion and remaining diced pepper in the oil for 8 minutes, add the crushed garlic, cumin and oregano and fry for 2 minutes.

3. Remove the bay leaves and pepper from the beans, mash a ladle of beans with the sofrito and stir it all back into the soup.

4. Add the wine vinegar and a pinch of sugar – the secret of the Cuban flavour – season with salt and pepper and cook for another 20-30 minutes until the soup thickens creamily.

5. For a smoother soup, blend part of it with a stick blender, but leave some whole beans.

6. Ladle into deep bowls and serve with finely chopped red onion or white rice.

Tip: Cubans say black bean soup is best the next day – by then the sofrito and vinegar have fully melded with the beans.