SBD-friendly Recipes
Saturday, December 06, 2003
Cuban Black Bean Soup
- (3) 15 oz. cans black beans, undrained
- (2) 14.5 oz. cans beef broth
- (1) 14.5 oz. can diced tomatoes (I didn't drain, recipe didn't specify)
- (1) 4 oz. can chopped green chilies (again, I did not drain)
- 5 oz. extra-lean fully cooked ham, cut in 1 inch cubes (sounds huge, we cut them much smaller!)
- 1 cup chopped onion (I used a whole onion, it made closer to 2 cups chopped)
- 1/3 cup red wine vinegar
- 1 tsp dried oregano leaves
- 1 tsp ground cumin
- 1 tsp dried thyme leaves
- 1 tsp pepper
- Directions: combine all ingredients in stoneware
- Stir well (at this point we refrigerated it overnight, covered).
- Cover, cook on Low 8 to 10 hours or on High for 4 to 5 hours.
