This is another, new to me recipe, for the slow cooker. I am an avid collector of recipes in all forms, bits torn from magazines and newspapers, old and new recipe books and word or mouth. I adapted this recipe from a Slow Cooker recipe book that I have had for ages and as the weather has been slightly cooler, it is the right time of year for cranking up my slow cooker.
I love to be at home with something delightful cooking in the slow cooker. There is a tiny bit of cooking at the beginning, but then it is just set and forget. Did I mention how much I love my slow cooker?
When you use your slow cooker, it also feels like a night off cooking as there is a whole meal prepared, ready to go at the end of the day, it is perfect for a busy family, large or small and I think it also prevents last minute takeaway's after a big day at home or work. I put this soup on at 10 am on Saturday morning as I wanted it to be ready for 6 pm in the evening. I don't go out much at all, especially at night, but my sister and I have decided to go back to Ballroom dancing, so we wanted to have something substantial but not too heavy on the tummy, before we went dancing. Enter this warming and wonderfully smokey soup.
|Ingredients for Cuban Black Bean and Ham Hock Soup|
|Finely chop the onion, grate the garlic on a microplane, and chop up the capsicum|
|Sauce the Onion, Garlic and Capsicum|
|When the onion has softened add the cumin and chilli flakes, stir until fragrant|