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Add a photoServings: 8
Ingredients
- 1 lb Dry black beans
- 1 1/2 lb Smoked ham hock
- 1 1/2 quart Water
- 1/4 c. Dry chopped onion
- 2 Tbsp. Paprika
- 1/2 tsp Cayenne pepper
- 1/4 c. Chopped green bell pepper
- 2 Tbsp. Chili pwdr
- 1 tsp Salt
- 1/2 tsp Grnd cumin
Directions
- In large kettle, combine beans, ham hock and water. Heat to boiling, reduce heat and simmer covered for 2 to 2 1/2 hrs. Stir frequently and add in more water if necessary to cover beans. To test for doneness, remove a few beans from kettle with a slotted spoon and blow on them. Skins will pop open when beans are cooked. Remove ham hock. Chop meat from bones, discarding fat and bones. Add in meat to soup. Stir in chopped onion, paprika, cayenne pepper, green pepper, chili pwdr, salt and cumin. cover and simmer for 1 hour.
- Remove 3/4 of soup and puree in blender or possibly processor. Stir puree back into remaining beans. If necessary, add in water or possibly chicken broth to obtain desired thickness. Serve with shredded Monterey Jack cheese, lowfat sour cream, chopped chives or possibly minced Large eggs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 332g | |
| Recipe makes 8 servings | |
| Calories 321 | |
| Calories from Fat 59 | 18% |
| Total Fat 6.64g | 8% |
| Saturated Fat 1.73g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 1350mg | 56% |
| Potassium 1166mg | 33% |
| Total Carbs 38.65g | 10% |
| Dietary Fiber 10.1g | 34% |
| Sugars 1.81g | 1% |
| Protein 27.68g | 44% |
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