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Black Bean Soup with Mojo Herb Sauce
Puerto Rican Mojo Herb Sauce, commonly used as a dip for tostones, makes a luxurious topping for
this nutritious, slow cooked comfort soup.
Makes: 12 - 16 servings
•
3 cups dried black beans,
picked over and rinsed
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3 lbs. turkey or chicken thighs, skin removed
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6 cups water
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6 cups chicken stock
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1/4 cup molasses
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1 head garlic, unpeeled,
halved horizontally to expose the cloves
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1 medium onion, chopped
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3 tablespoons kosher salt
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3 bay leaves
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2 packets Sazon con azafran seasoned salt
1.
Place all ingredients into the stoneware liner. Cover in covered Slow Cooker on LOW,
about 7 to 8 hours.
2. Prepare MOJO HERB SAUCE. Place olive oil and garlic cloves in a small, microwave-safe bowl.
Microwave on high power for 1 to 2 minutes, until garlic is golden. Mash garlic into salt and lime
juice. Add chopped cilantro and mix well. Set aside until ready to serve.
3. When beans are tender and meat is falling off the bones, remove garlic halves; squeeze garlic
paste into a small bowl and set aside. Discard garlic husks. Remove and discard bay leaves.
4. Carefully remove all meat, bones, cartilage, and half the cooked beans from the Slow Cooker to a
bowl. Discard bones and cartilage. Using 2 forks, or your fingers, shred meat.
5. Using a potato masher or a handheld immersion blender, puree the beans and garlic paste into
the soup remaining in the stoneware liner.
6. Add cleaned, shredded meat and unprocessed beans back into the Slow Cooker. Stir to mix well.
Keep soup on WARM for up to 4 hours before serving. To avoid over-salting, add salt,
if needed, before serving.
7.
Ladle the soup into warmed bowls. Drizzle Mojo Herb Sauce over soup before serving and enjoy
with crusty, artisan bread.
SO-312455_125052_Kitchensmith 6QT Slow Cooker IM.indd 7
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2 teaspoons dried oregano
•
2 teaspoons ground cumin
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1 whole serrano pepper
Mojo Herb Sauce
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4 cloves garlic, chopped
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1/4 cup extra-virgin olive oil
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1/4 – 1/2 cup freshly squeezed lime juice
(2 - 4 limes)
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1/2 cup chopped fresh cilantro
(may substitute flat leaf parsley)
•
1 teaspoon kosher salt.
7
2015-04-02 4:39 PM
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