Busters Recipes

Caribbean Black Bean Soup

1 lb dried black beans, washed and sorted
3 onions, chopped
1 green pepper, chopped
4 cloves garlic, minced
1 ham hock or 3/4 cup cubed ham
1 tablespoon oil
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon dried thyme
1 tablespoon salt
1/2 teaspoon pepper
3 cups water
2 tablespoons vinegar
sour cream
fresh cilantro, chopped

Soak beans overnight in 4 quarts water.
Drain.
Combine beans, onion, green pepper, garlic, ham, oil,
cumin, oregano, thyme, salt, pepper, and 3 cups of
fresh water.
Stir Cover and cook on low for 8-10 hours or on high
4-5 hours.
For thick soup, remove half of cooked bean mixture and
puree until smooth in blender or mash with a potato
masher.
Return to cooker.
If you like it souper, leave it as is.
Add vinegar and stir well.
Debone the ham hock if you used one and cut into bite
sized pieces, and return to the soup Serve in soup
bowls with a dollop of sour cream in the middle of
each serving, topped with fresh cilantro.

8-10 servings

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