Caribbean-Style Black Bean Soup - cooking recipe

Ingredients

1 lb dried black beans, washed and stones removed
3 onions, chopped
1 green pepper, chopped
4 garlic cloves, minced (powdered works fine, too)
1 ham hocks 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

Preparation

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.