How to make it

  • Drain the soaked beans; place in a large saucepan. Add ham hocks, 3 cups water and bay leaf. Bring to a boil over high heat. Reduce heat; cover and simmer until beans are tender, about 1-1/2 hours. Add additional water, in 1/2 cup increments, if needed.
  • In another large saucepan, heat oil over medium heat. Add bell pepper, onion and garlic; cook 8 minutes, stirring occasionally.
  • Add cumin, chili powder and pepper flakes; cook and stir 1 minute.
  • Add chicken broth and the beans, liquid and ham hocks to the pan; bring to a boil over high heat; Reduce heat; simmer, uncovered, 45 minutes or until beans are very tender. Remove from heat; remove ham hocks and discard bay leaf.
  • Stir cilantro and brown sugar, if desired, into soup and season to taste with salt and pepper.
  • Puree mixture in small batches in a food processor or blender.
  • Discard skin and bones from ham hocks; MINCE ham and return to soup.
  • Reheat and ladle into small glasses; top with sour cream, cheese and additional cilantro if desired.

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  • Bekind 5 years ago
    This recipe was developed by Chef Michelle Bernstein while under contract by Sargento Foods. ( I work at Sargento.) We are glad you like our recipe; we would appreciate a credit line to be added to the recipe and photo. Thank you!
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    " It was excellent "
    m2googee ate it and said...
    Hey there, long time no see. How's the cookbook coming? Hope all is well with you.
    Was this review helpful? Yes Flag

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