Caribbean-style Black Bean Soup

Description

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.

Ingredients

• 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

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.