Black Bean Soup with Mojo

From Food Network Kitchens Making it Easy, Meredith, 2004

Rated: 4 stars out of 5Rate itRead users' reviews (15)

RECIPE
COMMENTS & REVIEWS(15)

Cook Time:
8 hr 0 min
Level:
Easy
Yield:
8 to 10 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 8 hr 0 min
Total:: 8 hr 20 min

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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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Comments & Reviews

recipe Black Bean Soup with Mojo
Jennifer Arcata, CA 09-30-2008
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love it
Rated: 5 stars out of 5

i HATE cilantro. hate hate hate it. so instead i used the same amount of thyme and that worked perfectly. i heated up the... garlic in the mojo a bit too long, tho, but other than that i love the way its flavors mix with the soup. for the soup i added a carrot because i had one and used beef ribs instead of pork because i forgot which one to buy. i don't regret either of those choices, the soup still tastes amazing. It took me a bit longer to do the pureeing n all that than i would have liked, tho, so it will probably be a while before i make this again. i will definitely make it again, tho.Read more
recipe Black Bean Soup with Mojo
Anonymous 09-17-2008
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Love it!!
Rated: 5 stars out of 5

I cook this alot suring the cooler months, everyone loves it. Sometimes I add 1 pound of shredded pork that I can buy at the... BBQ place for convience. The Mojo sauce makes the dish complete, add some sour cream and serve with lime tostito chips!Read more
recipe Black Bean Soup with Mojo
Anonymous 05-01-2007
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cute
Rated: 5 stars out of 5

simple prep, just throw everything in the crock pot! quite tasty and filling, especially with the mojo!
recipe Black Bean Soup with Mojo
Dawn Austin, TX 01-27-2007
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Not so much...
Rated: 2 stars out of 5

I was not all that impressed with the finished product. The mojo was the saving grace, b/c w/o it, the soup was quite bland.... I didn't think the end result was worth the effort.Read more
recipe Black Bean Soup with Mojo
Kathleen Fort Wayne, IN 01-22-2007
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The Best Soup for Football Sunday
Rated: 5 stars out of 5

After reading all the other reviews, i decided to give this a try and sure am glad i did. It was very easy and the Colts fans... loved it! I agree with a previous reviewers advice: remove the bay leaves and garlic before blending the soup. And i think next time i will only blend about half the soup mixture so there is still some whole beans in the soup. And you have to add the mojo which makes it really good.Read more
recipe Black Bean Soup with Mojo
Collier Minneapolis, MN 12-20-2006
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excellent taste, instructions are vague
Rated: 3 stars out of 5

As noted elsewhere, this recipe says nothing about what to do with the garlic and bay leaves. What's more, the instructions... seem to imply that the 8 hours on low in the slow cooker will cook the beans. Not so. They need to be precooked for a few hours on high for a good result. Otherwise, they can be boiled on the stovetop to rehydrate.Read more