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.




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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