Black Bean Soup with Ham Shank Dumplings

Susan Hill


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!

★★★★★ 1 vote


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


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


1Combine 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.
2Add 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.
3While 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.
4When 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.
5To serve, spoon a dumpling into each bowl and ladle soup over it.

About this Recipe

Course/Dish: Bean Soups