Black Bean Soup With Hocks

Black Bean Soup With Hocks

Black Bean Soup With Hocks


1 lb dried black beans

2 tbsps olive oil

1 yellow onion, diced

1 large green bell pepper, seeded, and diced

4 garlic cloves, minced

1 tsp ground cumin

1 tsp cumin seeds, toasted

1 tsp dried oregano

2 bay leaves

8 cups water or chicken stock

1 lb smoked ham hocks (about two pieces)

¼ cup cilantro, finely chopped

1 tbsp lime juice

Salt and freshly ground black pepper, to taste

Sour cream, optional


Pick through the dried black beans and soak in cold water to cover overnight. Drain and rinse well.

In a large pot, saute onions and green peppers in olive oil over medium heat until the vegetables are softened, about 10 minutes. Add the garlic, cumin, cumin seeds, oregano, and bay leaves, and cook for an additional minute.

Add water or stock, ham hocks, and soaked beans to the pot. Bring it to a boil, then lower to a simmer, covered, stirring occasionally, and cook until the beans are tender and the soup is thickened, about 1.5 hours.

Remove the ham hocks and let cool. Remove and discard the ham bone. Shred the meat and return it to the pot.  Stir in cilantro and lime juice, and heat through. Season with salt and pepper to taste. Serve hot.

This recipe best made with: