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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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I found this in Betty Crocker's soup stew and chili book and wanted to share this. Ingredients:
1 cup black beans, dried |
3 cups water |
1 lb ham bone or 1 lb ham shank or 1 lb smoked pork hock |
1 teaspoon salt |
1/4 teaspoon crushed red pepper flakes |
1 garlic clove, chopped finely |
1 bay leaf, small |
1 carrot, medium, chopped (about 1/2 cup) |
1 celery, chopped (about 1/2 cup) |
1 onion, meduim, chopped (about 1/2 cup) |
2 tablespoons red onions, if desired (chopped or sliced) |
3 lemon slices, cut in 1/2 (optional) |
3 hard-boiled eggs, finely chopped (optional) |
Directions:
1. Heat beans and water in 4 quart dutch oven to boil. Continue boiling for 2 minutes uncovered, remove from heat. Let stand for 1 hour.
2. Add ham bone, heat to boiling; reduce heat. Cover and simmer about 2 hours or until beans are tender.
3. Stir in salt, red pepper, garlic, bay leaf, carrot, celery and 1/2 cup of onion. Cover and simmer 1 hour.
4. Remove ham bone and bay leaf. If desired place cooked beans in a blender and blend to uniform consistency. Trim ham from the bone then stir into soup.
5. Serve with red onion, lemon and eggs if desired.
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