![]() Remove the ham from the bone, shred the meat, and discard any fat. Return the soup to the pot and stir in the salt. This is optional but really thickens the soup nicely. Puree a little of the soup with an immersion blender or add a cup or two to a blender and puree. Reduce heat to maintain a gentle simmer, about medium-low, and cook until the beans are completely tender and falling apart, 1 ½ to 2 hours. Increase heat to high and bring to a boil. Add the drained beans, red bell pepper, ham hock and 8 cups cold water. Add sherry, and cook, stirring occasionally until almost completely evaporated, 1 to 3 minutes. Stir in Italian seasoning, pepper, and chipotle and cook, stirring until fragrant, 30 to 60 seconds. Add the garlic and onion and cook, stirring often until starting to soften and brown, 4 to 6 minutes. Heat oil in a large pot or a large Dutch oven over medium-high heat. How to Make This Black Bean Soup with Ham Hocks Step 1: Soak dry black beansĬombine the black beans and 6 cups cold water in a deep bowl and set aside to soak for 12 hours or overnight. This is optional! You an also stir in a little lemon juice like I do in this Lentil Soup recipe and this Instant Pot Bean soup. Read my guide to vinegar to see what you could use instead if you don’t have red wine vinegar. Red Wine Vinegar: The vinegar adds brightness and perks the whole soup up.If you can’t find any of these options, use a small amount of chopped smoked ham steak instead. You can also use leftover ham bone from a holiday ham. Smoked Ham Hocks: Also known as pork knuckles or ham shank, these are cut from the pig’s legs.Dry Sherry: Or use white wine as a substitute.Seasonings: Dry Italian seasoning, kosher salt, ground black pepper, chipotle chile powder (or use smoked paprika for the chili powder.).Carrots, celery or sweet potato are also a great option to use for the veggie base for black bean soup. Veggies: Sweet onion, garlic, red pepper and scallions.Extra-Virgin Olive Oil: to cook the veggies.You could use low sodium chicken broth or vegetable broth, but there’s so much flavor in this soup that I recommend just water. ![]() Water: You need cool tap water for soaking the beans as well cooking.(This recipe would also work with navy beans or cannellini beans.) Find them with other beans at the grocery store or in the bulk section. Dry Black Beans: Make sure to sort them to remove any particles or small stones.If you’d like to store it longer, you can freeze it in an airtight container for up to three months in the freezer.Key Ingredients For This Ham and Black Bean Soup If you’re storing your black bean soup in the fridge, we recommend eating it within a week. From spaghetti sauce, to mashed potatoes, to this creamy black bean soup-everything’s easier with an immersion blender! It may not seem like a necessity now, but once you own one you’ll wonder how you ever lived without it. Immersion blenders are one of the most cost-effective, space-saving small appliances you will ever own. We’ve even started buying sausage and just throwing it in the freezer so that we can whip up this soup whenever the mood strikes or when I pressed for time and don’t want to resort to take-out. If you’ve got a decently stocked pantry and spice cupboard, you’ll probably have most of the necessary ingredients on hand at all times. Keep a stocked pantry: this soup really is a pantry recipe. Canned black beans to the rescue! After testing and retesting, we can say with lots of confidence that the soup is just as good with canned beans as dry (and vastly quicker). Why Canned Black Beans: Dried beans have their place, but canned beans are just SO fast, and this soup is all about weeknight ease. Tips For Making Homemade Black Bean Soup From Scratch
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