Dian's Black Bean Soup
Source of Recipe
Paula Deen
Recipe Introduction
THe Lady and Sons Too Cookbook
List of Ingredients
1 pound dry black beans
1 tablespoon vegetable oil
2 cups chopped onions
1 cup finely chopped carrots
1 cup finely chopped celery
2 tablespoons minced garlic
2 teaspoons cumin
1/4-1/2 teaspoon red pepper flakes
1 pound smoked ham hocks (think I will use tasso)
Two 14 1/2-ounce cans chicken broth
4 cups water
1/4 teaspoon dried thyme
One 14 1/2-ounce can Del Monte Mexican tomatoes
1 1/2 teaspoon salt
Sour cream
Chopped green onions
Finely chopped crisp bacon
Recipe
Place the beans in a large pot and add water to cover by 2 inches. Soak the beans overnight.
Drain the soaking liquid from the beans. Heat the oil in a Dutch oven over medium heat and add the onions, carrots, and celery; cook stirring occasionally, until tender. Add the garlic, cumin, and pepper flakes, and cook for 30 seconds longer. Add the ham hocks, then stir in the beans, chicken broth, water, and thyme. Bring to a boil, reduce the heat, cover and simmer for 1 hour. Stir in the tomatoes with their liquid, and the salt. Simmer, covered, until the beans are very tender, 1 to 2 hours longer. Remove the ham hock, and cut the meat from the bones. Discard the skin and bones and return the meat to the pot. With a potato masher, mush some of the solids in the soup to thicken the broth. Ladle the soup into bowls and serve with a dallop of sour cream on top. Sprinkle with onions and bacon.
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