Black Bean Soup
Soak the black beans in a Medium Pujols Kitchen Caldero with cold water for 1 hour.
Drain the water and add fresh water 2 times higher than the beans.
Add the ham hocks to the beans and bring to a boil.
Add all of the other ingredients and let cook.
Cook the beans for at least an hour to an hour-and-a-half, until the beans are tender, then serve.
Great served with Caribbean Bread! CLICK HERE
1 (16 ounce) bag of dried black beans
2 smoked ham hocks
2 large chicken bouillon cubes
(or 2 small cubes)
½ cup of diced onion
½ cup of diced green bell pepper
½ cup of diced red bell pepper
2 tablespoons of chopped cilantro
1 tablespoon of minced garlic
2 teaspoons of cumin
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