Measurements

• 1 cup dried black beans
• 2 tablespoons olive oil
• 1 large onion
• 1 green bell pepper
• 4 cloves garlic
• 2 carrots
• 2 celery stalks
• 1 can
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 2 bay leaves
• Salt to taste
• Black pepper to taste
• 2 tablespoons red wine vinegar
• 1/4 cup fresh cilantro, chopped
• 1 lime

Preparation Method

• If using dried black beans, soak them overnight in water.
• Drain and rinse before using.
• In a large pot, heat the olive oil over medium heat.
• Add the chopped onions, green bell pepper, garlic, carrots, and celery.
• Sauté until the vegetables are tender, about 5-7 minutes.
• Add the diced tomatoes, black beans, ground cumin, dried oregano, bay leaves, salt, and black pepper.
• Stir to combine.
• Add enough water to cover the beans and vegetables by about 2 inches.
• Bring to a boil, then reduce the heat to low and simmer for about 1-1.5 hours, or until the beans are tender.
• If using canned beans, simmer for about 30 minutes.
• Remove the bay leaves.
• Stir in the red wine vinegar and chopped cilantro.
• Serve the soup hot, garnished with lime wedges.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.