Black Bean Soup with Mojo

Total Time:
8 hr 20 min
Prep:
20 min
Cook:
8 hr

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • Soup:
  • 2 cups (1 pound) dried black beans, picked over and rinsed
  • 4 country-style blade pork ribs (about 2 pounds)
  • 8 cups water
  • 1/4 cup dark rum
  • 1 head garlic, unpeeled, halved horizontally to expose the cloves
  • 1 medium onion, chopped
  • 2 tablespoons kosher salt
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon crushed red pepper
  • Mojo:
  • 4 cloves garlic, chopped
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup freshly squeezed lime juice (about 4 limes)
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon kosher salt
Directions
  • 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.

  • Remove the ribs from the soup. Using a handheld immersion blender, partially puree the soup until it is creamy but still has some texture from whole beans. (Or puree half the soup in a blender and stir it back into the slow cooker.) Pull the meat from the rib bones, shredding it into large pieces, and stir it into the soup.

  • 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. Stir in the lime juice, cilantro, and salt and set aside until ready to serve.

  • Ladle the soup into warmed bowls and drizzle each serving with some mojo. Pass the remaining mojo.


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    This recipe is featured in:

    Cinco de Mayo