Black Bean Soup with Mojo
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 403
- Total Fat
- 21
- Saturated Fat
- 6
- Carbohydrates
- 31
- Dietary Fiber
- 7
- Sugar
- 2
- Protein
- 20
- Cholesterol
- 51
- Sodium
- 841
- Total: 8 hr 20 min
- Prep: 20 min
- Cook: 8 hr
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.