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Prep Time: 540 Minutes Cook Time: 60 Minutes |
Ready In: 600 Minutes Servings: 12 |
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My husband loves this and I like the spicy flavor. You may want to add less serrano chili peppers if you don't want that firery feeling. You can use 1 can of chopped green chiles instead of peppers and it will not be as hot. Ingredients:
1 lb dried black beans |
6 cups chicken stock |
2 cups water |
2 small ham hocks |
1/4 lb salt pork |
1 bay leaf |
1 cup chopped onion |
1/2 cup chopped celery |
1 1/2 cups chopped green peppers |
1 tomato, chopped |
1 minced garlic clove |
6 serrano chili peppers, seeded and chopped |
1 (6 ounce) can tomato paste |
1/4 teaspoon pepper |
1/4 teaspoon hot sauce |
2 tablespoons worcestershire sauce |
lemon, slices-optional |
Directions:
1. Sort and wash beans; place in a large dutch oven Cover with water 2 inches above beans; let soak at least 8 hours.
2. Drain Well.
3. Add chicken broth, 2 cups water, ham hocks, salt pork, and bay leaf to beans; bring mixture to a boil.
4. Cover, reduce heat, and simmer 1 1/2 hours.
5. Remove ham hocks and salt pork. Discard bone and fat; return ham to soup mixture.
6. Add onion and remaining ingredients, except lemon slices.
7. Cover and simmer 2 hours. Remove bay leaf. Partially mash beans with a potato mashers, Garnish each bowl of soup with lemon slices, if desired.
8. Can use 1 can chopped green chiles instead of serrano peppers and it will not be as hot.
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