RCI-VG.004.1545.001
Ybor City Black Bean Soup
For details, hints and serving suggestions, go to The Sneaky Kitchen
Prep15 min
Cook8 min
Total23 min
Servings4
Difficultyadvanced
Ingredients
- 8 cups
- black beans1 lbdried (about 2½ cups)
- Ham hocks or 1 Ham end or Ham bone with some meat2 unit
- 2 whole
- med onions2 unitcoarsely chopped
- med green bell peppers2 unitwashed and cubed
- med carrots2 unitscrubbed and scraped
- garlic cloves4 unitmashed or chopped
- 1 tsp
- 1½ tsp
- black pepper1½ tspor to taste
- 1 tbsp
- 1 tbsp
- 1 tsp
Method
1
Rinse dried black beans under cold water and pick through to remove any debris or discolored beans.
3 minutes
2
Heat olive oil in a large heavy pot over medium heat and sauté the chopped onions, cubed green bell peppers, and carrots until softened, about 8-10 minutes, stirring occasionally.
10 minutes
3
Add the mashed garlic cloves, dried oregano, and ground cumin to the vegetables and cook for 1-2 minutes until fragrant.
2 minutes
4
Add the rinsed black beans, ham hocks, bay leaves, and 8 cups of water (or 7 cups if using canned beans) to the pot and bring to a boil.
5 minutes
5
Reduce heat to low, partially cover the pot, and simmer for 60-75 minutes until the beans are tender and the broth has darkened, stirring occasionally.
75 minutes
6
Remove the ham hocks from the pot and set aside to cool slightly, then shred any edible meat from the bones and return the meat to the soup, discarding the bones.
5 minutes
7
Stir in the black pepper, apple cider vinegar, and salt to taste, adjusting seasonings as needed.
2 minutes
8
Simmer uncovered for 5-10 additional minutes to allow flavors to meld, then remove the bay leaves before serving.
10 minutes