| Level: | Easy |
| Total: | 8 hr 20 min |
| Prep: | 20 min |
| Cook: | 8 hr |
| Yield: | 8 to 10 servings |
Ingredients
- 2 cups (1 pound) dried black beans, picked over and rinsed
- 4 country-style blade pork ribs (about 2 pounds)
- 8 cups water
- 1/4 cup dark rum
- 1 head garlic, unpeeled, halved horizontally to expose the cloves
- 1 medium onion, chopped
- 2 tablespoons kosher salt
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon crushed red pepper
- 4 cloves garlic, chopped
- 1/4 cup extra-virgin olive oil
- 1/2 cup freshly squeezed lime juice (about 4 limes)
- 1/4 cup chopped fresh cilantro
- 1 teaspoon kosher salt
Instructions
- 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 8 hours.
- 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.) Pull the meat from the rib bones, shredding it into large pieces, and stir it into the soup.
- Mojo: Put the garlic and olive oil in a small microwave-safe bowl and microwave on HIGH until the garlic is golden, 1 to 2 minutes. Stir in the lime juice, cilantro, and salt and set aside until ready to serve.
- Ladle the soup into warmed bowls and drizzle each serving with some mojo. Pass the remaining mojo.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 403 |
| Total Fat | 21 g |
| Saturated Fat | 6 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 7 g |
| Sugar | 2 g |
| Protein | 20 g |
| Cholesterol | 51 mg |
| Sodium | 841 mg |
Reviews
Make this soup. It is so good. Serve with white rice.
I made this soup for a very cold New Year’s Day–I can only hope the year turns out to be as wonderful as this soup!! I had some homemade chicken stock on hand, so replaced some of the water with that. The flavor is delicious, I’m sure in part due to the addition of the rum. I also doubled the mojo to make sure I had enough for leftovers. Very easy recipe, very big results—definitely give it a try.
The flavor is outstanding and easy to prepare. We even freeze some. It’s a meal all in its self
Very, very good! My young boys love it over rice. Thank you!
This recipe is so good! My husband loved it. This is definitely a keeper. The smell in the house as it is cooking is unbelievable. Make sure you are not hunger or you will be doing a lot of testing.
Delicious. I served this over rice and it was a hit.
Made this recipe while quarantining, my Husband and Brother-In-Law loved it and the rum in the soup. I couldn’t wait to try it because of the dry beans no soak method. I did double the Mojo batch, ran the slow cooker on high for 2 hours because of these 2 men were peeking, carrots /celery and used 3 pounds of boneless spare ribs, because I trimmed the fat. Next time I am going to add more dry black beans. I loved how speedy the soup came together, more time watching my DVDs that day. For the 3 of us we had leftovers to freeze later.
Great recipe!
This is one delicious recipe. Everyone in my family had the same reaction- oh, wow!
I doubled the mojo based on reviews and I’m glad I did. The only change I’ll make next time is to add a chopped jalapeno to the mojo.
Thanks for this recipe that I know I’ll make again and again.
I doubled the mojo based on reviews and I’m glad I did. The only change I’ll make next time is to add a chopped jalapeno to the mojo.
Thanks for this recipe that I know I’ll make again and again.
Love it!! I added more of the seasoning, substituted 3 cups of water for chicken stock, and cooked it for 30 minutes longer. Also when I took the ribs out and removed the bone I seasoned the meat before I added it back to the soup. That gave the soup more of that Miami feel seasoned black soup. Amazing recipe the mojo sauce makes the soup. I served this with a side of cornbread.
This recipe was absolutely delicious! I couldn’t find dark rum, so omitted it, and seared my pork ribs before adding them to the crockpot, but otherwise followed the recipe. The depth of flavor was great and then you add the mojo and WOW! I don’t even really care for cilantro, but thought that the mojo took the beans to the next level. I will make this again and again!