Soup- 1 lb. black beans
- 1 1/2 lbs. smoked ham hocks
- 2 quarts water
- 1/4 c. dried minced onion
- 2 tbls. paprika
- 1/2 tsp. cayenne pepper
- 1/2 c. minced green pepper
- 2 tbls. chili powder
- 1 tsp. salt
- 1/2 tsp. cumin
Garnish- Shredded Monterey Jack cheese
- sour cream
- chopped green onions
- tortilla chips, crushed
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| In a large kettle combine beans, ham hock and water. Heat to boiling, reduce heat and simmer covered for 2 – 2 1/2 hours or until beans are soft. Stir frequently and add more water if necessary to cover beans. Remove ham hock. Chop meat from bones, discarding fat and bones. Add meat to soup. Stir in minced onion, paprika, cayenne pepper, green pepper, chili powder, salt and cumin. Cover and simmer for 1 hour. Remove 3/4 of soup and puree in blender. Stir puree back into remaining beans. If necessary, add water to obtain desired thickness. Serve garnished with cheese, onions and sour cream.
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