This is simple crock pot recipe for black bean soup. I first had black bean soup while living here in central Florida. Florida has a large Cuban population, and their traditions have influenced many Floridian cooks. Growing up in the panhandle of Florida, I was never exposed to Cuban or any other Hispanic food. My only experience with Hispanic foods as a kid were tacos, the most Americanized form of any Hispanic food. Every little Cuban restaurant has their own way of making this classic soup. Some are better than others, of course. I have talked to lots of people about their black bean soup recipes, in which I picked out my favorite parts, and came up with this recipe. Serve with sweet or green fried plantains.
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Yield: Serves 4
1 lb dried black beans, rinsed
1 large sweet onion, chopped
1 large green pepper, chopped
2 cloves garlic, chopped fine
2 quarts water
1 teaspoon dried oregano
1 teaspoon dried cilantro
1 teaspoon cumin
1/2 teaspoon coriander
1 smoke bone
2 tablespoons vinegar
Soak beans overnight in water. Add beans and their water to crock pot. Turn crock pot to high. Add all other ingredients except vinegar to crock pot. Let beans cook on high for 2 hours, then turn to low and cook for 4-6 hours, or until beans are tender. When beans are done, add vinegar.
Garnish soup with freshly chopped onion, freshly chopped cilantro, and guacamole or sour cream.