Ingredients
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1 lb dried black beans, washed and stones removed
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1 green pepper, chopped
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4 garlic cloves, minced (powdered works fine, too)
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1 ham hocks or 3/4 cup cubed ham
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1 tablespoon oil
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1 tablespoon ground cumin
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2 teaspoons dried oregano
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1 teaspoon dried thyme
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1 tablespoon salt
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1/2 teaspoon pepper
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3 cups water
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2 tablespoons vinegar
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3 onions, chopped
Instructions
- 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.