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mexican black bean soup

blentz8 avatar
Recipe by
barbara lentz
@blentz8
beulah, MI

Delicious

yield 4 -6
prep time 5 Min
cook time 3 Hr
method Stove Top

Ingredients For mexican black bean soup

  • 1 lb
    dry black beans
  • 1 lb
    smoked ham hock
  • 2 qt
    water
  • salt
  • 1 md
    poblano pepper seeded and chopped
  • 1 md
    onion chopped
  • 4 clove
    garlic minced
  • 2 Tbsp
    each paprika and ancho chili powder
  • 1 tsp
    each mexican oregano and cumin
  • 1 c
    crushed tomatoes
  • 1/2 c
    sugar
  • shredded monterey jack cheese and sour cream for serving

How To Make mexican black bean soup

  • 1
    In 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.
  • 2
    Once 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.
  • 3
    Add 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.
  • 4
    Serve garnished with Monterey Jack cheese and sour cream.
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