Caribbean-style garlic-bean soup with pork ribs – A detailed recipe for cooking. Share with friends: 
Time: 8 hours 20 minutes. Difficulty: easy Servings: 8 – 10 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Puree soup:
- 450 gr dried black beans, selected and washed
- 900 gr. pork ribs
- 8 tbsp. water
- 1/4 Art. dark rum
- 1 head garlic, do not peel, cut in half horizontal
- 1 medium onion, chopped
- 2 tbsp. l salt
- 2 bay leaves
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp chopped red pepper
Moyo sauce:
- 4 garlic cloves, minced
- 1/4 Art. olive oil
- 1/2 tbsp. lime juice (about 4 limes)
- 1/4 Art. chopped cilantro
- 1 tsp salt
Recipes with similar ingredients: black preto beans, pork, bay leaf, oregano, chili pepper, cumin, lime juice, mayo sauce, cilantro, rum
Recipe preparation:
- Put black beans, pork ribs, water, rum, halves heads of garlic, onions, salt, bay leaves, oregano, cumin and chopped red pepper in a slow cooker. Cover and cook on low heat until the beans are soft and the meat is on the ribs will not separate from the bone (about 8 hours).
- Put the ribs out of the soup. Using a manual submersible blender mashed soup to a creamy consistency, but at the same time in it small pieces of beans should remain. (Or mash half soup in a blender and put it back into the slow cooker.) Cut meat from bones, chop it coarsely and put it back into the soup. moyo: put in a small bowl, suitable for use in microwave, garlic and olive oil and heat in microwave at high power until garlic becomes golden, from 1 to 2 minutes. Add lime juice, cilantro, salt and set aside until serving. Serve in the gravy boat. Pour the soup into warmed plates and add some mooya sauce to each portion.
