Black bean soup with mojo

Mojo is made with garlic, lime and coriander to add some zing to your soup.

  • Preparation Time20 mins
  • Cooking Time480 mins
  • Serves8
  • DifficultyEasy

For the Black Bean Soup

450g dried black beans, picked over and rinsed
4 country-style blade pork ribs (about 900g)
2L water
55ml dark rum
1 head garlic, unpeeled, halved horizontally to expose the cloves
1 medium onion, chopped
2 tbsp salt
2 bay leaves
1 tsp dried oregano
1 tsp ground cumin
1 tsp crushed red pepper

For the Mojo

4 cloves garlic, chopped
65ml extra-virgin olive oil
125ml freshly squeezed lime juice (about 4 limes)
25g chopped fresh coriander
1 tsp salt
For the black bean soup:

1) Put black beans, pork ribs, water, rum, garlic head halves, onion, salt, bay leaves, oregano, cumin, and crushed red pepper in a slow cooker; cover and cook on LOW until the beans are tender and the meat is falling off the rib bones, about eight hours.

2) Remove the ribs from the soup. Using a handheld immersion blender, partially puree the soup until it is creamy but still has some texture from whole beans. (Or puree half the soup in a blender and stir it back into the slow cooker.)

3) Pull the meat from the rib bones, shredding it into large pieces, and stir it into the soup.

For the Mojo:

1) Put the garlic and olive oil in a small microwave-safe bowl and microwave on HIGH until the garlic is golden, one to two minutes.

2) Stir in the lime juice, coriander, and salt and set aside until ready to serve.

3) Ladle the soup into warmed bowls and drizzle each serving with some mojo. Pass the remaining mojo.

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