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Cuban Black Bean Soup
1½ pounds dried black beans
2 ham hocks
8 cups chicken stock
2 cups chopped onion
1 cup chopped red pepper
4 garlic cloves, peeled and chopped
1 tablespoon oregano
½ teaspoon cayenne pepper
1 bay leaf
1 teaspoon kosher salt
1 tablespoon red wine vinegar
¹∕
³
cup dry sherry
Makes 10 cups
Sort beans and pick out any stones or bits of dirt. Soak beans overnight (8 hours
or more) in water to cover by 3 inches. Drain and rinse. Place beans in ceramic pot
of the Cuisinart
®
Slow Cooker with ham hocks, chicken stock, chopped onion, red
pepper, garlic, oregano, cayenne and bay leaf.
Cover and press the on/off button to turn the unit on. Set time to 2 hours and press
High. Once time elapses set timer again for 6 hours and press Simmer; slow cooker
will automatically switch to Warm again when cooking time has elapsed.
Remove and discard bay leaf. Remove ham hocks, let cool. When cool enough to
handle, remove meat, chop and reserve. Stir in salt.
Use a potato masher or Cuisinart
®
Hand Blender on Low speed with a gentle up
and down motion to mash/purée beans.
You may partially or totally purée the soup. Stir in reserved ham, vinegar and
sherry.
Nutritional information per serving (1 cup):
Calories 243 (5% from fat) • carb. 38g • pro. 17g • fat 1g • sat. fat 0g
• chol. 5mg • sod. 685mg • calc. 56mg • fiber 13g
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