Caribbean-Style Black Bean Soup |
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Prep Time: 20 Minutes Cook Time: 700 Minutes |
Ready In: 720 Minutes Servings: 10 |
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This is from the Fix-It and Forget-It Cookbook for slow-cookers. I love this, and do my husband and son. Make sure to add the vinegar at the end, it makes a big, delicious difference! We like ours with fresh cornbread. Ingredients:
1 lb dried black beans, washed and stones removed |
3 onions, chopped |
1 green pepper, chopped |
4 garlic cloves, minced (powdered works fine, too) |
1 ham hocks or 3/4 cup cubed ham |
1 tablespoon oil |
1 tablespoon ground cumin |
2 teaspoons dried oregano |
1 teaspoon dried thyme |
1 tablespoon salt |
1/2 teaspoon pepper |
3 cups water |
2 tablespoons vinegar |
Directions:
1. Soak beans overnight in 4 quarts water.
2. Drain. Combine beans, onions, green pepper, garlic, ham, oil, cumin, oregano, thyme, salt, pepper, and 3 cups fresh water.
3. Stir well.
4. Cover.
5. Cook on Low 8-10 hours, or High 4-5 hours.
6. For a thick soup, remove half of cooked bean mixture and puree until smooth in a blender or mash with potato masher.
7. Return to cooker.
8. If you like a soup-ier soup, leave as is.
9. Add vinegar and stir well.
10. Debone ham, cut into bite-sized pieces and return to soup.
11. Serve in soup bowls.
12. Can be topped with sour cream and fresh cilantro.
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