Slow cooker recipes

Cuban black bean soup in the slow cooker

Enjoy delicious south-of-the-border flavours in this simple, but delicious, ham and vegetable soup that does not hold back on the spice!
8H 55M


Cuban black bean soup


Cuban black bean soup


Place beans in a medium bowl, cover with cold water, stand overnight.


Drain and rinse beans, place in a medium saucepan, cover with cold water, bring to the boil. Boil, uncovered, 15 minutes, drain.


Meanwhile, preheat oven to 220°C (200°C fan forced).


Roast ham on oven tray for 30 minutes.


Heat oil in a large frying pan, cook onion, capsicum and garlic, stirring, until onion is soft. Add cumin and chilli, cook, stirring, until fragrant.


Combine beans, ham, onion mixture, tomatoes, the water, oregano and pepper in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low, for 8 hours.


Remove ham from cooker. When cool enough to handle, remove meat from bone; shred coarsely. Discard skin, fat and bone. Cool soup 10 minutes, then blend or process 2 cups soup mixture until smooth. Return meat to cooker with pureed soup, stir in juice and tomato; sprinkle with coriander. Season to taste.

Black beans, also known as black turtle beans, have long been a staple food in Latin America and South America. They are commonly used in soups and stews, and are an extremely good source of antioxidants. They have a meaty, dense texture and a flavour similar to mushrooms. To freeze Complete the recipe to the end of step 6. Pack into freezer-proof containers, leaving a 2.5cm (1 inch) space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan or microwave on medium power (50%) until heated through.


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