🫙 From the Spice Rack
Sunday Black-Bean Soup (New York Times)
1 lb Dried black beans 2 Smoked ham hocks 3 c Chicken stock 4 Coarsely chopped carrots 3 Coarsely chopped onions 3 Coarsely chopped celery 1 T Chopped jalepeno pepper 3 Garlic clov...
sideeasy
Ingredients8 items
Ingredients
- 1lbdried black beans
- 2smoked ham hocks
- 3c chicken stock
- 4coarsely chopped carrots
- 3coarsely chopped onions
- 3coarsely chopped celery
- 1t chopped jalepeno pepper
- 3garlic cloves
Directions
- 1
1 lb Dried black beans 2 Smoked ham hocks 3 c Chicken stock 4 Coarsely chopped carrots 3 Coarsely chopped onions 3 Coarsely chopped celery 1
- 2
Remove cover and allow beans to sit in the liquid for one hour
- 3
In hot oil (1-2 Tb.), saute carrots, onions, celery, and garlic until onions are golden
- 4
Add cumin and jalepenos
- 5
When beans are ready to cook, add ham hocks to beans along with sauted vegetables, and chicken broth and enough water to cover
- 6
Cook for 1 1/2 to 2 hours, or until tender
- 7
Drain the bean mixture and reserve cooking liquid
- 8
Puree beans and vegetables