Cuban Black Bean Soup - cooking recipe

Ingredients

2 1/4 lb ham hock
10.5 oz dried black beans, soaked in cold water overnight, drained, rinsed
2 tbsp olive oil
1 None large onion, finely chopped
1 None medium red pepper, finely chopped
3 cloves garlic, minced
3 tsp ground cumin
1 tsp dried chili flakes
1 (13.5 oz) can chopped tomatoes
3 tsp dried oregano
1 tsp ground black pepper
2 tbsp lime juice
1 None large tomato, finely chopped
2 tbsp fresh cilantro, coarsely chopped

Preparation

Preheat oven to 425\u00b0F. Roast ham for 30 mins.
Meanwhile, place black beans in a medium saucepan. Cover with cold water then bring to a boil. Boil, uncovered, for 15 mins. Drain.
Heat oil in a large frying pan. Cook onion, pepper and garlic, stirring, until onion is soft. Add cumin and chili flakes. Cook, stirring, until fragrant. Transfer to a slow cooker along with black beans, ham, tomatoes, 8 cups water, oregano and black pepper. Cook over low heat for 8 hours.
Remove ham from slow cooker and shred coarsely. Discard skin, fat and bone. Let soup cool for 10 mins then puree 2 cups until smooth. Return meat to slow cooker along with pureed soup. Add lime juice and chopped tomato. Sprinkle with cilantro and season to taste.