50+ Friends Club Cookbook
Soups and Sandwiches
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Cajun Black Bean Soup
From the Kitchen of: Sammie
| 1 | lb | Dry black beans |
| 11/2 | lbs | Smoked ham hock |
| 11/2 | qts | Water |
| 1/4 | C | Dried minced onion |
| 2 | tbsp | Paprika |
| 1/2 | tsp | Cayenne pepper |
| 1/4 | C | Minced green bell pepper |
| 2 | tbsp | Chili powder |
| 1 | tsp | Salt |
| 1/2 | tsp | Ground cumin |
- In large kettle, combine beans, ham hock and water. Heat to boiling, reduce heat and simmer covered for 2 to 21/2 hours. Sitr frequently and add more water if necessary to cover beans. To test for doneness, remove a few beans from kettle with a slotted spoon and blow on them. Skins will pop open when beans are cooked.
- Remove ham hock. Chop meat from bone, discarding fat and bone. Add meat to soup. Stir in minced onion, paprika, cayenne pepper, green pepper, chili powder, salt and cumin. Cover and simmer 1 hour.
- Remove 3/4 cup of soup and purée in blender. Stir purée back into remaining beans. If necessary, add water to obtain desired thickness.
- Serve garnished with shredded Jack cheese, sour cream, minced chives or chopped eggs.