Ingredients
- 1 lb. dry black beans
- 1 tbsp. vegetable oil
- 2 cups chopped onions
- 1 cup finely chopped carrots
- 1 cup finely chopped celery
- 2 tbsp. minced garlic
- 2 tsp. cumin
- 1/4-1/2 tsp. red pepper flakes
- 1 lb. smoked ham hocks
- Two 14 1/2 oz. cans chicken broth
- 4 cups water
- 1/4 tsp. dried thyme
- One 14 1/2 oz. Del Monte Mexican tomatoes
- 1 1/2 tsp. salt
- Sour cream
- Chopped green onions
- Finely chopped crisp bacon
Preparation
Step 1
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, mash some of the solids in the soup to thicken the broth. Ladle the soup into bowls and serve with a dollop of sour cream on top. Sprinkle with onions and bacon.
The Lady & Sons
Paula Deen's Kitchen Classics