Caribbean-style Black Bean Soup
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.
- 1 lb dried black beans, washed and stones removed
- 3 onions, chopped
- 1 green pepper, chopped
- 4 cloves garlic, minced (powdered works fine, too)
- 1 ham hock or ¾ cup cubed ham
- 1 tablespoon oil
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 tablespoon salt
- ½ 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.
- 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.