Black Bean Soup with Ham Shank Dumplings

Susan Hill

By
@Cheffie

I got this recipe off of the internet...I get quite a few emails from recipe sites, this one is from Emeril Lagasse. I made it following the recipe almost perfectly, I didnt have a couple of ingredients, so I improvised, enough so that I feel I made it mine! Enjoy!
Sorry the picture is sideways....I couldnt figure out how to fix it!


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Ingredients

1-2
ham shanks
1 c
chopped yellow onion
1/2 c
chopped celery
1/2 c
chopped carrots
2 qt
water
1 lb
dried black beans, rinsed and picked over
1-2
whole chilis from a can, chopped
1 tsp
ground cumin
1 tsp
chili powder
1 tsp
salt

DUMPLINGS

2 c
bisquick baking mix
2/3 c
milk or beer

Directions Step-By-Step

1
Combine the ham shanks. onions, celery, and water in a large pot and bring to a boil. Reduce heat to medium-low and simmer until the meat starts to fall off the bone, about 1 1/2 hours. Strain the stock through a colander into a clean pot, reserving about 2 cups stock and the vegetables. Set the ham shanks aside.
2
Add the beans, chilis, cumin, and chili powder to the stock and bring to a boil. Reduce heat to medium and cook at a brisk simmer until the beans are tender, about 1 1/2 hours. Add 1/2 tsp of the salt during the last 5 minutes of cooking.
3
While the beans are cooking, remove the meat form the ham shanks and coarsely chop. Reserve 1/2 cup of the meat and add the rest to the soup. Take the remaining stock with the vegetables and puree. Add puree to the soup.
4
When the beans are nearly done, combine the 1/2 cup of the reserved meat with the Bisquick mix, milk or beer and the remaining 1/2 tsp of salt in a bowl. Mmix to make a soft dough. To form the dumplings, drop by tablespoonful on top of the bubbling soup. Cook for 10 minutes, then cover pot for 10 minutes more.
5
To serve, spoon a dumpling into each bowl and ladle soup over it.
Enjoy!

About this Recipe

Course/Dish: Bean Soups