Thursday, August 5, 2010

Black Bean Soup

1 lb. dry black beans
1 Tbsp. vegetable oil
2 cups chopped onion
1 cup finely chopped carrots
1 cup finely chopped celery
2 Tbsp. minced garlic
2 tsp. cumin
1/4 to 1/2 tsp. red pepper flakes
1 lb. smoked ham hocks
2 cans 14 1/2 oz. chicken broth
4 cups water
1/4 tsp. dried thyme
1 can 14 1/2 oz. Mexican tomatoes (Del Monte is one brand)
1 1/2 t. salt
sour cream
chopped green onion
Finely chopped bacon
Soak beans over night and drain. Heat oil and add onions, carrots and celery. Cook until tender. Add garlic, cumin and pepper flakes and cook 30 seconds longer. Add ham; stir in beans, broth, water and thyme. Bring to boil, reduce heat and simmer for 1 hour. Stir in tomatoes with liquid and salt. Simmer covered until beans are tender. Remove ham from bones and return meat to pot. Mash some of solids to thicken broth, if desired. Serve with sour cream, green onion and bacon.

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