CP Caribbean Style Black Bean Soup
Source of Recipe
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List of Ingredients
1 lb. dried black beans, washed and stones removed
4 qts. water
3 med. onions, chopped
1 med. green pepper, chopped
4 cloves garlic, minced
3/4 c. cubed ham
1 T. canola oil
1 T. ground cumin
2 t. dried oregano
1 t. dried thyme
2 t. salt
1/2 t. pepper
3 c. water
2 T. vinegar
fresh chopped cilantro
Recipe
Soak beans overnight in 4 qts. water;
drain. Combine beans, onions, green
pepper, garlic, ham, oil, cumin,
oregano, thyme, salt, pepper, and 3 c.
fresh water. Stir well. Cover; cook on
low 8 to 10 hours, or on high 4 to 5
hours. For a thick soup, remove half of
cooked bean mixture and puree until
smooth in blender or mash with potato
masher. Return to cooker. If you like a
soupier soup, leave as is. Add vinegar
and stir well. Serve in soup bowls
topped with fresh cilantro. Makes 8 to
10 servings.
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