BLACK

BEAN

Soup

Black Bean Soup

 

Instructions

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.

 

Ingredients

 

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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