mexican black bean soup
Delicious
prep time
5 Min
cook time
3 Hr
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 1 pound dry black beans
- 1 pound smoked ham hock
- 2 quarts water
- salt
- 1 medium poblano pepper seeded and chopped
- 1 medium onion chopped
- 4 cloves garlic minced
- 2 tablespoons each paprika and ancho chili powder
- 1 teaspoon each mexican oregano and cumin
- 1 cup crushed tomatoes
- 1/2 cup sugar
- shredded monterey jack cheese and sour cream for serving
How To Make mexican black bean soup
-
Step 1In a large pot add the beans, water and ham hock. Season with salt. Bring to a boil and reduce to a simmer and simmer 2 hours. Add more water to keep the beans covered during the cooking if needed.
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Step 2Once the beans are tender remove the ham hock and cut off the meat and add the meat back to the pot. Add the remaining ingredients except cheese and sour cream.
-
Step 3Add another 2 cups of water and bring to a boil. Reduce heat to low and cover and simmer 1 more hour. Watch and add more water if needed to maintain a soup consistency. Taste and adjust for salt and pepper. If not spicy enough add cayenne pepper.
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Step 4Serve garnished with Monterey Jack cheese and sour cream.
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