Ingredients
-
1
-
3
-
1
-
4
-
1
-
1
-
1
-
2
-
1
-
1
-
1/2
-
3
-
2
-
-
Directions
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.,The soup was fairly easy to make, and tastes okay. There’s nothing wrong with it, it’s just not something I’d give raves to. I added a splash of lime juice in addition to the vinegar for a bit more zing.,We really loved the flavor of this wonderfully healthy bean soup. As per the recipe, I added the ham bone, plus some cubed ham, with the bean mixture. When I blended part of the mixure to thicken the soup, I lost some ham cubes into the blend. In the future, I will hold back the cubed ham until after the blend, to allow the chunks to remain intact. The flavor is wonderful. As others suggested, I did cut down on the salt and pepper somewhat. I’ve added this to my “A+ Favorites” cookbook!
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Steps
|
1
Done
|
Soak Beans Overnight in 4 Quarts Water. |
|
2
Done
|
Drain. Combine Beans, Onions, Green Pepper, Garlic, Ham, Oil, Cumin, Oregano, Thyme, Salt, Pepper, and 3 Cups Fresh Water. |
|
3
Done
|
Stir Well. |
|
4
Done
|
Cover. |
|
5
Done
|
Cook on Low 8-10 Hours, or High 4-5 Hours. |
|
6
Done
|
For a Thick Soup, Remove Half of Cooked Bean Mixture and Puree Until Smooth in a Blender or Mash With Potato Masher. |
|
7
Done
|
Return to Cooker. |
|
8
Done
|
If You Like a Soup-Ier Soup, Leave as Is. |
|
9
Done
|
Add Vinegar and Stir Well. |
|
10
Done
|
Debone Ham, Cut Into Bite-Sized Pieces and Return to Soup. |
|
11
Done
|
Serve in Soup Bowls. |
|
12
Done
|
Can Be Topped With Sour Cream and Fresh Cilantro. |
