Ingredients Jump to Instructions ↓

  1. 8 Jalapeno chiles, stems and -seeds removed, chopped

  2. 1 tb Dried crushed red chile, -seeds included

  3. 2 c Black beans, sorted and -rinsed

  4. 2 tb Bacon fat or vegetable oil

  5. 2 md Onions, chopped

  6. 4 Cloves garlic, minced

  7. 1 lg Ham hock

  8. 1 c Canned tomatoes, chopped

  9. 2 ts Ground cumin

  10. 1 ts Ground epazote

  11. 1 ts Ground coriander

  12. 1/4ts Ground cloves

  13. 1 tb Red wine vinegar

  14. 6 To 8 cups water

Instructions Jump to Ingredients ↑

  1. + Directions : Serves 8 Sour cream for garnish Cover the beans with water and soak them overnight. Saute onion and garlic in bacon fat until soft. Combine all ingredients, except sour cream, in large pot and bring to a boil. Reduce heat and simmer for 2 to 3 hours or until beans are soft. Remove ham hock and shred meat. Divide soup in half, puree half of it and add back to the remaining soup. Add shredded meat and simmer for 15 minutes or until thickened to desired consistency. Remove from heat, stir, garnish with sour cream, and serve.


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