Recipe - Cajun Black Bean Soup

1 pound Dry black beans
1 One half pound Smoked ham hock
1 One half qt Water
One fourth cup Dried minced onion
2 tablespoon Paprika
One half teaspoon Cayenne pepper
One fourth cup Minced green bell pepper
2 tablespoon Chili powder
1 teaspoon Salt
One half teaspoon Ground cumin

In large kettle, combine beans, ham hock and water. Heat to boiling, reduce
heat and simmer covered for 2 to 2 One half hours. Stir frequently and add more
water if necessary to cover beans. To test for doneness, remove a few beans
from kettle with a slotted spoon and blow on them. Skins will pop open when
beans are cooked. 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 Three fourths of soup and puree in blender or processor. Stir puree back into
remaining beans. If necessary, add water or chicken broth to obtain desired
thickness. Serve with shredded Monterey Jack cheese, sour cream, minced
chives or chopped eggs.

Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis

Recipe by: Creme de Colorado Cookbook (1987)

Posted to recipeludigest by "Christopher E. Eaves" cea260@airmail.net on
Feb 25, 1998