| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Cajun |
Soups, Beans |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Dry black beans |
| 1 1/2 |
lb |
Smoked ham hock |
| 1 1/2 |
qt |
Water |
| 1/4 |
c |
Dried minced onion |
| 2 |
tb |
Paprika |
| 1/2 |
ts |
Cayenne pepper |
| 1/4 |
c |
Minced green bell pepper |
| 2 |
tb |
Chili powder |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Ground cumin |
INSTRUCTIONS
In large kettle, combine beans, ham hock and water. Heat to boiling, reduce
heat and simmer covered for 2 to 2 1/2 hours. Stir frequently and add 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 meat to soup. Stir in minced onion, paprika, cayenne pepper,
green pepper, chili powder, salt and cumin. cover and simmer for 1 hour.
Remove 3/4 of soup and puree in blender or processor. Stir puree back into
remaining beans. If necessary, add water or chicken broth to obtain desired
thickness. Serve with shredded Monterey Jack cheese, sour cream, minced
chives or chopped eggs.
Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis
Recipe by: Creme de Colorado Cookbook (1987)
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on
Feb 25, 1998
A Message from our Provider:
“Practice Safe Sex: get Married and be faithful!”