Black Bean Soup With Mojo
Serves: 4
Branson Greenfelder
1 January 1970
Based on User reviews:
60
Spice
52
Sweetness
50
Sourness
44
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
8 cups
Water4 cloves
Garlic (chopped)1 medium
Onion (chopped)1 tsp
Kosher Salt1 tsp
Oregano (dried)1 tsp
Ground Cumin1 tsp
Crushed Red Pepper1 cup
Extra-Virgin Olive Oil1 cup
Cilantro (chopped fresh)Directions:
1
Put black beans, pork ribs, water, rum, garlic head halves, onion, salt, bay leaves, oregano, cumin, and crushed red pepper in a slow cooker; cover and cook on LOW until the beans are tender and the meat is falling off the rib bones, about 8 hours
2
Remove the ribs from the soup
3
Using a handheld immersion blender, partially puree the soup until it is creamy but still has some texture from whole beans
4
(Or puree half the soup in a blender and stir it back into the slow cooker
5
) Pull the meat from the rib bones, shredding it into large pieces, and stir it into the soup
6
Mojo: Put the garlic and olive oil in a small microwave-safe bowl and microwave on HIGH until the garlic is golden, 1 to 2 minutes
7
Stir in the lime juice, cilantro, and salt and set aside until ready to serve
8
Ladle the soup into warmed bowls and drizzle each serving with some mojo
9
Pass the remaining mojo