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Dry Black Bean Soup

Mexican.Chef's picture
Ingredients
  Dry black beans 1 Pound, soaked in water overnight
  Vegetable oil 1⁄4 Cup (4 tbs)
  Onion 1 Large, diced
  Garlic 4 Clove (20 gm), minced
  Smoked ham hock 1
  Water 3 Quart
  Cumin 1 Tablespoon
  Oregano 1 Teaspoon
  Bay leaf 1
  Freshly ground pepper 1 Teaspoon
  Cayenne pepper 1⁄8 Teaspoon
  Salt 1 Teaspoon
  Chopped cilantro 1⁄4 Cup (4 tbs)
  Dry sherry 3 Tablespoon
  Lemon juice 1 Tablespoon
  Diced avocado 2 Tablespoon (For Garnish)
  Chopped onion 3 Tablespoon (For Garnish)
Directions

In stockpot, heat the vegetable oil and saute onion and garlic about 5 minutes.
Drain the beans and add them to pot along with the hamhock, water, cumin, oregano, bay leaf, pepper and cayenne pepper.
Bring to a boil and reduce heat.
Cook, uncovered, until beans are tender, about 1-1/2 - 2 hours.
Stir in the salt.
Remove ham hock.
Pull off any remaining meat, shred and return meat to pot.
Stir in the cilantro, sherry and lemon juice.
Simmer another 30 minutes.
When serving, spoon the sour cream on top of each bowl.
Garnish with chop cilantro.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Bean
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes
Servings: 
6

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