Caribbean Black Bean Soup - Slow Cooker - cooking recipe

Ingredients

1 lb dried black beans, washed and sorted
3 onions, chopped
1 green pepper, chopped
4 cloves garlic, minced
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
sour cream
fresh cilantro, chopped

Preparation

Soak beans overnight in 4 quarts water.
Drain.
Combine beans, onion, green pepper, garlic, ham, oil, cumin, oregano, thyme, salt, pepper, and 3 cups of fresh water.
Stir Cover and cook on low for 8-10 hours or on high 4-5 hours.
For thick soup, remove half of cooked bean mixture and puree until smooth in blender or mash with a potato masher.
Return to cooker.
If you like it souper, leave it as is.
Add vinegar and stir well.
Debone the ham hock if you used one and cut into bite sized pieces, and return to the soup Serve in soup bowls with a dollop of sour cream in the middle of each serving, topped with fresh cilantro.