Caribbean-Style Black Bean Soup Recipe #83647
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.
by Amanda Beth
½ day | 20 min prep
SERVES 8 -10
- 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 hock 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
- Soak beans overnight in 4 quarts water.
- Drain. Combine beans, onions, green pepper, garlic, ham, oil, cumin, oregano, thyme, salt, pepper, and 3 cups fresh water.
- Stir well.
- Cover.
- Cook on Low 8-10 hours, or High 4-5 hours.
- For a thick soup, remove half of cooked bean mixture and puree until smooth in a blender or mash with potato masher.
- Return to cooker.
- If you like a soup-ier soup, leave as is.
- Add vinegar and stir well.
- Debone ham, cut into bite-sized pieces and return to soup.
- Serve in soup bowls.
- Can be topped with sour cream and fresh cilantro.
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5 stars