Waring Pro WSC650 - Manual (Page 14)

14
Cuban Black Bean Soup
Makes 8 servings
1 pound dried black beans
1 ham hock
5 cups chicken stock
1½ cups chopped onion
¾ cup chopped red pepper
3 garlic cloves, peeled and chopped
1½ tablespoons oregano
¼ teaspoon cayenne pepper
1 bay leaf
½ teaspoon kosher salt
½ tablespoon red wine vinegar
3 tablespoons dry sherry
Sort beans and pick out any stones or bits of dirt. Soak beans overnight
(8 hours or more) in water to cover by 3 inches. Drain and rinse. Place
beans in ceramic pot of the Waring™ Slow Cooker with ham hock,
chicken stock, chopped onion, red pepper, garlic, oregano, cayenne
and bay leaf. Cover and turn power selector to high. Set time to 3
hours; once slow cooker switches to warm, set timer for 6 hours on
low. Slow cooker will automatically switch to warm when cooking time
has elapsed. Remove and discard bay leaf. Remove ham hock; let cool.
When cool enough to handle, remove meat, chop and reserve. Stir in
salt. Use a potato masher or hand blender on low speed with a gentle
up-and-down motion to mash/purée beans.* Stir in reserved ham,
vinegar and sherry.
* You may partially or totally purée the soup. (You may also transfer the
beans to a blender to purée.)
Nutritional information per serving (1 cup):
Calories 243 (5% from fat) • carb. 38g • pro. 17g • fat 1g • sat. fat 0g
• chol. 5mg • sod. 685mg • calc. 56mg • fiber 13g