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Caribbean-style Black Bean Soup

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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 Edit

Directions Edit

  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.

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