Black Bean Soup with Mojo

1. 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 8 hours.

2. 2

   Remove the ribs from the soup.

3. 3

   Using a handheld immersion blender, partially puree the soup until it is creamy but still has some texture from whole beans.

4. 4

   (Or puree half the soup in a blender and stir it back into the slow cooker.)

5. 5

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

6. 6

   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.

7. 7

   Stir in the lime juice, cilantro, and salt and set aside until ready to serve.

8. 8

   Ladle the soup into warmed bowls and drizzle each serving with some mojo.

9. 9

   Pass the remaining mojo.

* Per serving · 4 servings · Values may vary.