Rinse the black beans under running water. Take out dirty, pebbles and broken beans.
In a large pot add the beans and water and let them soak for 2-4 hours or overnight (best). Beans will swell to at least twice their dry size.
Transfer the beans to your slow cooker. Make sure to have enough water to cover by about an inch. Cover and cook for 8 hours on low.
When slow cooking time ends, set the pot in "stovetop" mode on low. Add the salt and sweet mini peppers. NOTE: if your slow cooker does not have a saute or stovetop mode, you can transfer the tender beans to a pot to finish them.
In a blender put the oil, onion, and garlic. Blend on medium speed until everything is well combined.
In a large skillet, over medium-high heat, sauté pork chops (including bones) for 5-8 minutes or until golden. Remove from skillet and place on paper towel to remove the excess oil.
Add the onion and garlic mixture to the same skillet and cook for 3 minutes, string occasionally. Put back in the pork chops, cook with the onion mixture for 1 minute. Add this mixture to the pot with the cooked beans; mix to combine. Taste and add more salt, if necessary. Cover and simmer for 30 more minutes. Remove pork chop's bones and discard.
Garnish with cilantro if desired and serve hot.
STOVETOP:
Rinse the black beans under running water. Take out dirty, pebbles and broken beans.
In a large pot, add the beans and water and let them soak for 2-4 hours or overnight (best). Beans will swell to at least twice their dry size.
Transfer the beans to a large pot. Make sure to have enough water to cover by about an inch. Cover and cook over medium heat for about 2 -3 hours, or until the beans are tender. You might need to add more water during the cooking process, so be sure to stir occasionally and check the water level.
After the beans are tender, add the salt and sweet mini peppers.
In a blender add the oil, onion, and garlic. Blend on medium speed until everything is well blended and smooth.
In a large skillet, over medium-high heat, sauté pork chops (including bones) for 5-8 minutes or until golden. Remove from skillet and place on paper towel to remove the excess oil.
Add the onion and garlic mixture to the same skillet and cook for 3 minutes, string occasionally. Put back in the pork chops, cook with the onion mixture for 1 minute. Add this mixture to the pot with the cooked beans; mix to combine. Taste and add more salt, if necessary. Cover and simmer for 30 more minutes. Remove pork chop's bones and discard.
Serve.
Notes
STORE: this soup can be stored in the refrigerator for up to 3 days. The soup should be completely cool before you transfer it to the refrigerator.FREEZE: this soup can be freeze for up to 3 months. The soup should be completely cool before you transfer it to the freezer.Looking for more Venezuelan recipes?
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