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SoupS/StockS
Cuban Black Bean Soup
1 pound dried black beans
1 ham hock
5 cups chicken stock
1½ cups chopped onion
¾ cup chopped red pepper
3 garlic cloves, peeled and chopped
1½ tablespoons oregano
¼ teaspoon cayenne pepper
1 bay leaf
½ teaspoon kosher salt
½ tablespoon red wine vinegar
3 tablespoons dry sherry
Makes 8 cups
Sort beans and pick out any stones or bits of dirt. Soak beans overnight (8 hours
or more) in water to cover by 3 inches. Drain and rinse. Place beans in ceramic pot
of the Cuisinart
®
Slow Cooker with ham hock, chicken stock, chopped onion, red
pepper, garlic, oregano, cayenne and bay leaf. Cover and press the on/off button
to turn the unit on. Set time to 3 hours and press High; once slow cooker switches
to Warm, set timer for 6 hours and press Simmer. Slow cooker will automatically
switch to Warm when cooking time has elapsed. Remove and discard bay leaf.
Remove ham hock; let cool. When cool enough to handle, remove meat, chop and
reserve. Stir in salt. Use a potato masher or Cuisinart
®
Hand Blender on Low speed
with a gentle up-and-down motion to mash/purée beans.
* You may partially or totally purée the soup. Stir in reserved ham, vinegar and
sherry.
Nutritional information per serving (1 cup):
Calories 243 (5% from fat) • carb. 38g • pro. 17g • fat 1g • sat. fat 0g
• chol. 5mg • sod. 685mg • calc. 56mg • fiber 13g
*You may also transfer the beans to a blender to purée.
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