9
MOJO HERB SAUCE
4 cloves garlic, chopped
1/4 cup extra-virgin olive oil
1/4 – 1/2 cup freshly squeezed lime juice (2 - 4 limes)
1/2 cup chopped fresh cilantro (may substitute flat leaf parsley)
1 teaspoon kosher salt.
Place all ingredients into the stoneware liner.
Cover in covered Slow Cooker on LOW, about 7 to 8 hours.
Prepare MOJO HERB SAUCE. Place olive oil and garlic cloves in
a small, microwave-safe bowl. Microwave on high power for 1 to 2
minutes, until garlic is golden. Mash garlic into salt and lime juice. Add
chopped cilantro and mix well. Set aside until ready to serve.
When beans are tender and meat is falling off the bones, remove
garlic halves; squeeze garlic paste into a small bowl and set aside.
Discard garlic husks. Remove and discard bay leaves.
Carefully remove all meat, bones, cartilage, and half the cooked beans
from the Slow Cooker to a bowl. Discard bones and cartilage. Using 2
forks, or your fingers, shred meat.
Using a potato masher or a handheld immersion blender, puree the
beans and garlic paste into the soup remaining in the stoneware liner.
Add cleaned, shredded meat and unprocessed beans back into the
Slow Cooker. Stir to mix well. Keep soup on WARM for up to 4 hours
before serving. To avoid over-salting, add salt, if needed,
before serving.
Ladle the soup into warmed bowls. Drizzle Mojo Herb Sauce over
soup before serving and enjoy with crusty, artisan bread.
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