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Black Bean and Ham Hock Soup

1/4 c Olive oil
1/2 c Onion; chopped
5 Garlic cloves; chopped
1/2 c Chopped Pasilla chilies
1 tb Cumin
1 Ham hock
2 qt Chicken stock
1 Bottle; (12-ounce) of beer
2 qt Water
1 lb Black beans; soaked overnight in cold water to cover, rinsed and drained
Salt and freshly ground pepper
2 Green onions; chopped
1 bn Cilantro; chopped, plus extra for garnish
Sour cream and salsa; for garnish


In a stock pot heat olive oil just until smoking. Add onions, garlic, chilies and cumin and stir until onions are translucent. Add ham hock, chicken stock, beer and 2 quarts of water and bring to a boil. Add black beans and simmer until beans are tender, 1 to 1 1/2 hours. Season to taste with salt and pepper in last 15 minutes of cooking. Add green onions and cilantro and cook 5 minutes more. Ladle into bowls and garnish with cilantro, sour cream or salsa.

Yield: 4 Servings


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