This is from the "Fix-It and Forget-It Cookbook" for slow-cookers. I love this, and do my husband and son. Make sure to add the vinegar at the end, it makes a big, delicious difference! We like ours with fresh cornbread.
Provided by Amanda Beth
Categories Black Beans
Time 12h20m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Soak beans overnight in 4 quarts water.
- Drain. Combine beans, onions, green pepper, garlic, ham, oil, cumin, oregano, thyme, salt, pepper, and 3 cups fresh water.
- Stir well.
- Cover.
- Cook on Low 8-10 hours, or High 4-5 hours.
- For a thick soup, remove half of cooked bean mixture and puree until smooth in a blender or mash with potato masher.
- Return to cooker.
- If you like a soup-ier soup, leave as is.
- Add vinegar and stir well.
- Debone ham, cut into bite-sized pieces and return to soup.
- Serve in soup bowls.
- Can be topped with sour cream and fresh cilantro.
Nutrition Facts : Calories 237, Fat 2.8, SaturatedFat 0.5, Sodium 880.1, Carbohydrate 41.6, Fiber 9.8, Sugar 3.5, Protein 13.1
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