Cuisinart PSC-350 - Manual (Page 16)

 
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S
oupS
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Cuban Black Bean Soup
 pound dried black beans
 ham hock
 cups chicken stock
½ cups chopped onion
¾ cup chopped red pepper
 garlic cloves, peeled and chopped
½ tablespoons oregano
¼ teaspoon cayenne pepper
 bay leaf
½ teaspoon kosher salt
½ tablespoon red wine vinegar
 tablespoons dry sherry
Makes 8 cups
Sort beans and pick out any stones or bits of dirt. Soak beans overnight ( hours
or more) in water to cover by  inches. Drain and rinse. Place beans in ceramic pot
of the Cuisinart
® Slow Cooker with ham hock, chicken stock, chopped onion, red
pepper, garlic, oregano, cayenne and bay leaf. Cover and press the on/off button
to turn the unit on. Set time to  hours and press High; once slow cooker switches
to Warm, set timer for  hours and press Simmer. 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 Cuisinart
® Hand Blender on Low speed
with a gentle up-and-down motion to mash/purée beans.
* You may partially or totally purée the soup. Stir in reserved ham, vinegar and
sherry.
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
*You may also transfer the beans to a blender to purée.