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Black Bean Soup Recipe

Ingredients

How to make it

  • Rinse your black beans.
  • In your large saucepan, combine the black beans and 4 c. water. Bring your water to boiling; reduce the heat.
  • You will Simmer, uncovered, for 2 minutes.
  • Remove the pot heat.
  • Cover and let it stand for 1 hour. (Or, place beans and 4 c. water in large saucepan.
  • Cover and let soak in a cool place for 6 to 8 hrs. or overnight.)
  • Drain and rinse beans; you will set aside.
  • In your large saucepan or Dutch oven, cook the bacon over medium heat until crisp.
  • Remove bacon; drain on paper towels. Set aside.
  • Cook the onions, celery, and your medium sized garlic in hot drippings about 5 minutes or until it is tender.
  • Add the black beans, pork hocks, 4 c. water, vinegar, chili powder, beef bouillon, and your pepper flakes.
  • Bring to boiling; reduce the heat.
  • Cover and simmer about 11/2 hr. or until the beans are tender.
  • Add additional water during cooking, if necessary. Skim off the fat.
  • Remove the hot meat.
  • When cool enough to handle, cut meat off bones; coarsely chop the meat. Discard bones(save for other dishes).
  • Meanwhile, using a potato masher or fork, lightly mash the bean mixture.
  • Return chopped meat to pan.
  • 1 tbsp. cilantro; heat through.
  • To serve, crumble the bacon over our soup.
  • Top with additional chopped cilantro(sour cream), if desired.
  • Add the Salt and pepper to taste!

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The Cook

winslow1204 Centerville, CA

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