Time: 8 hours 20 minutes
Complexity: easily
Servings: 8 - 10

Caribbean garlic bean soup with pork ribs - a detailed recipe.

Ingredients:

Creamy soup:

• 450 g dried black beans, selected and washed
• 900 g pork ribs
• 8 tbsp of water
• 1/4 cup dark rum
• 1 head of garlic, unpeeled, cut in half horizontally
• 1 medium onion, chopped
• 2 tbsp. salt
• 2 bay leaves
• 1 teaspoon dried oregano
• 1 tsp ground cumin
• 1 teaspoon crushed red pepper

Moyo sauce:

• 4 cloves garlic, crushed
• 1/4 cup olive oil
• 1/2 cup lime juice (about 4 limes)
• 1/4 cup chopped cilantro
• 1 teaspoon of table salt

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

black beans, pork, bay leaf, oregano, chili pepper, cumin, lime juice, mayo sauce, cilantro, rum

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Preparation:

Step 1
• Place the black beans, spare ribs, water, rum, garlic halves, onion, salt, bay leaves, oregano, cumin, and crushed red pepper in a slow cooker. Cover and simmer over low heat until the beans are tender and the spare ribs are falling off the bone, about 8 hours.
Step 2
• Remove the ribs from the soup. Using a handheld immersion blender, puree the soup until creamy, but still retaining some small bean chunks. (Or, puree half the soup in a blender and return it to the slow cooker.) Trim the meat from the bones, chop it coarsely, and return it to the soup.
  
  Moyo saucePlace the garlic and olive oil in a small microwave-safe bowl and microwave on high until the garlic is golden, 1 to 2 minutes. Add lime juice, cilantro, and salt and set aside until ready to serve. Serve in a gravy boat.
  
  Ladle the soup into warmed bowls and add a little moyo sauce to each serving.

Votes: 4