Recipes

Cuban Black Bean Soup

◆

SoupS & StockS

1 pound dried black beans

1 ham hock

5 cups chicken stock

1½ cups chopped onion

¾ cup chopped red pepper

3 cloves garlic, 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.

Using Timer function, cook on Low for 8 hours. Slow Cooker will switch to Warm

automatically. 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 1-cup serving:

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.