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Caribbean Style Black Bean Soup

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Ingredients
  Dried black beans 1 Pound, washed, destoned
  Onions 3 , chopped
  Green pepper 1 , chopped
  Garlic 4 Clove (20 gm), minced
  Ham hock 1
  Oil 1 Tablespoon
  Ground cumin 1 Tablespoon
  Dried oregano 1 Teaspoon
  Dried thyme 1 Teaspoon
  Salt 1 Tablespoon
  Pepper 1⁄2 Teaspoon
  Water 3 Cup (48 tbs)
  Vinegar 2 Tablespoon
  Sour cream 1 Tablespoon
  Cilantro 1 , chopped
Directions

MAKING
1) In 4 quarts of water, soak the beans overnight and drain the next day.
2) In a slow cooker, combine together the beans, onions, garlic, green pepper, ham, cumin, oil, oregano, salt, thyme, pepper and 3 cups of fresh water. Mix well.
3) Cover the cooker and cook over low heat for about 8 to 10 hours or high heat for about 4 to 5 hours.
3) Cover the cooker and cook over low heat for about 8 to 10 hours or high heat for about 4 to 5 hours. If a thick soup is preferred, take out half of the cooked bean mixture and puree it in a blender till it is smooth or use a potato masher. Return to the cooker and stir.
4) Add the vinegar and mix well. Remove the ham from the bone and cut the meat into bite-sized pieces. Return to the soup.

SERVING
5) Serve the soup hot in soup bowls. If preferred, put a dollop of sour cream in the center of each individual serving.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Caribbean
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Ingredient: 
Bean
Interest: 
Party, Healthy
Servings: 
4

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