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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By BrunetteBarista
on February 29, 2012
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So flavorful. The mojo is a MUST. Chose this recipe to use up some canned black beans, so reduced water by over half. Garbanzo beans/ chickpeas would be a great vegetarian alternative to the pork ribs. Forgot the onion and it was still delicious! Huge garlic fan, and this recipe was perfect for that.
By kimchilover
San Luis Obispo, CA
on August 16, 2011
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Make it into a meal. I omit the rum & use boneless country style pork ribs. After everything is cooked, I remove the bay leaves, garlic head & ribs. I chop the pork meat while removing any fat. I squeeze some the of soft garlic into the mixture & then I use a handheld blender to buzz half of the mixture in the slow cooker. I only like to buzz half because I like the texture. Then I add the meat back in. I top the soup with white rice in the middle & mojo drizzled on top. Please do not skip making the mojo, it's what gives it that extra flavor! Everyone loves this dish.
By murphy.nikki_95...
Goldsboro, NC
on February 11, 2011
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I'm not the best cook in the world, but I tried this and really didn't like it. I thought I would but it lacked flavor even with the mojo. I lived in Miami for a time and was exposed to some really good black bean soups, so maybe my expectations were a little too high.
Read all 22 reviews