Caribbean-Style Black Bean Soup

Name: Caribbean-Style Black Bean Soup
Prep time: 20 min
Cook time: 12 h
Total time: 12 h 20 min
Yield: 8-10 serving(s)
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

(5)

Recipe by Amanda Beth

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.

People talking

Join In Now Join the conversation!

READY IN: 12hrs 20mins

SERVES: 8-10

UNITS: US

INGREDIENTS

Nutrition

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

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.

Submit a Recipe Correction