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Add a photoServings: 6
Ingredients
- 1 lb dry black beans
- 2 x smoked ham hocks
- 3 c. chicken stock
- 4 x coarsely minced carrots
- 3 x coarsely minced onions
- 3 x coarsely minced celery
- 1 tsp minced jalepeno pepper
- 3 x garlic cloves
- 1 tsp cumin
- 1 c. dry sherry
- 1 x lime (juice)
Directions
- To soak beans quickly, cover them with generous amount of water, cover pot, bring water to boil and boil 2 min. Remove cover and allow beans to sit in the liquid for one hour. Drain. In warm oil (1-2 Tb.), saute/fry carrots, onions, celery, and garlic till onions are golden brown. Add in cumin and jalepenos. When beans are ready to cook, add in ham hocks to beans along with sauted vegetables, and chicken broth and sufficient water to cover. Cook for 1 1/2 to 2 hrs, or possibly till tender.
- Drain the bean mix and reserve cooking liquid.
- Puree beans and vegetables. Add in sherry and lime juice and sufficient of the reserved liquid to make a thick soup. Can be served with minced corriander or possibly lowfat sour cream or possibly lemon slice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 347g | |
| Recipe makes 6 servings | |
| Calories 373 | |
| Calories from Fat 12 | 3% |
| Total Fat 1.46g | 2% |
| Saturated Fat 0.37g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 236mg | 10% |
| Potassium 1507mg | 43% |
| Total Carbs 63.2g | 17% |
| Dietary Fiber 14.4g | 48% |
| Sugars 8.98g | 6% |
| Protein 18.81g | 30% |
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