Cuban Style

Black Bean & Goat Soup

4-8 cups cooked black beans (you can really add as many as you’d like just make sure you don’t over fill your pot)
3 tablespoons lard or other fat of choice (NEVER VEGETABLE OIL EXCEPT OLIVE)
Bone in or out goat stew meat (can always sub mutton or beef), can be pre cooked, but it’s unnecessary
1-2 bell peppers, diced
2-6 cups broth
2 onions, diced
6-8 cloves garlic, miced
1-3 cans diced tomatoes (if you are using the 15 oz. err on the side of more, if you are using the small err on the side of less) OR rotel style tomatoes (the ones with the chilis).
1 bag frozen corn (optional)
Salt & pepper
Cumin, chili powder, paprika, oregano to taste
¼ cup white vinegar
1 bunch fresh chopped cilantro
1 cup rice (optional)
Sour cream (optional)

Place fat in large heat proof cast iron or other casserole/dutch oven style pot.
Heat over medium heat on stove.
Add onions and saute until golden. Add garlic, bell peppers and meat. ***If you are using uncooked meat cook until browned*** If you are using pre cooked meat saute just until peppers are tender.
Add canned tomatoes and beans and stir well.
Add corn and seasoning (excluding salt) and stir well.
Add broth and just enough water to cover well, stir.
Bring to a boil.
Place lid on top, put in oven on 250 for 3-6 hrs. 40 minutes before done add (optional) rice, stir well place back in oven with lid on top for last 40 minutes of cooking.
Take out of oven and allow to set for 15 minutes.
Remove lid, add salt and stir well. Allow to sit for another 5 minutes.
Taste and make sure there is enough salt. Adjust seasoning/salt and add vinegar, stir well.
Serve with (optional) sour cream and cilantro. Enjoy!