Prep Time: 15 minutes | Cook Time: 5 hours
- 1 lb black beans
- 1 ham hock (can replace with bacon or sausage)
- 1 onion, chopped
- 2 jalapeños, chopped
- 2 ribs celery, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic
- 4 cups broth (May need more if it cooks out)
- 2 tsp chili powder
- 2 tsp cumin
- 1 tbs soy sauce
- 2 tsp black pepper
Rinse beans and remove stones, then soak overnight in cold water.
Place the ham hock in a large pot. Drain the beans and add them to the pot as well, along with the onion, jalapeño, celery, bell pepper, and garlic. Stir in the chili powder, cumin, soy sauce, and black pepper.
Pour in broth then bring to a boil over high or medium-high heat then reduce heat to a simmer. Cover and cook until the beans are softened to the point where some have broken down and made the broth more creamy than watery. This could take 4-5 hours. Check on the soup periodically, and add more broth as needed.
Pull the ham bone out of the pot. Most of the meat should have already fallen off, but if not, it will be easy to remove. Stir any meat back into the soup.
We like it served with rice or tortilla chips. Garnish with raw onion, diced peppers, avocados, cheese, or even pico de gallo.
This soup is absolutely wonderful on it's own, but it works amazingly well in other dishes as well. Use up leftovers in nachos, a bean dip, or in place of a sauce on a BBQ pizza.