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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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I know you'll come to really on this recipe like I have. It's loaded with beans, meat and flavor for a really stick-to-the-ribs meal.Joy Rackham, Chimacum, Washington Ingredients:
4 cups (2 pounds) dried black beans |
2 celery ribs, chopped |
1 medium onion, chopped |
1/2 cup chopped green pepper |
1 tablespoon canola oil |
3 garlic cloves, minced |
2 smoked ham hocks |
7 cups water |
2 cans (4 ounces each) chopped green chilies |
2 teaspoons chicken bouillon granules |
1/2 teaspoon sugar |
3 bay leaves |
1 teaspoon chili powder |
1 teaspoon ground cumin |
pinch pepper |
1 pound fresh kielbasa or polish sausage links |
1 can (14-1/2 ounces) diced tomatoes, undrained |
Directions:
1. Soak beans according to package directions. Drain and rinse beans, discarding liquid.
2. In a Dutch oven, saute the celery, onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Add the beans, ham hocks, water, chilies, bouillon, sugar and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender.
3. Meanwhile, in a large skillet, cook kielbasa until a thermometer reads 160°. Cut in half lengthwise; slice into 1/4-in. pieces. Add kielbasa and tomatoes to soup.
4. Remove ham hocks; cool slightly. Remove meat from bones; cut into cubes. Return to soup and heat through. Discard bay leaves. Yield: 12 servings (3 quarts).
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