Cajun black bean soup
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Cajun black bean soup
  Cajun    Soups    Beans  
Last updated 6/12/2012 12:42:28 AM. Recipe ID 1465. Report a problem with this recipe.
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      Title: Cajun black bean soup
 Categories: Soups, Beans
      Yield: 8 Servings
           Jim Vorheis
      1 lb Dry black beans
  1 1/2 lb Smoked ham hock
  1 1/2 qt Water
    1/4 c  Dried minced onion
      2 tb Paprika
    1/2 ts Cayenne pepper
    1/4 c  Minced green bell pepper
      2 tb Chili powder
      1 ts Salt
    1/2 ts Ground cumin
  In large kettle, combine beans, ham hock and water. Heat to boiling,
  reduce heat and simmer covered for 2 to 2 1/2 hours. Stir frequently
  and add more water if necessary to cover beans. To test for doneness,
  remove a few beans from kettle with a slotted spoon and blow on them.
  Skins will pop open when beans are cooked. Remove ham hock. Chop meat
  from bones, discarding fat and bones. Add meat to soup. Stir in
  minced onion, paprika, cayenne pepper, green pepper, chili powder,
  salt and cumin. cover and simmer for 1 hour. Remove 3/4 of soup and
  puree in blender or processor. Stir puree back into remaining beans.
  If necessary, add water or chicken broth to obtain desired thickness.
  Serve with shredded Monterey Jack cheese, sour cream, minced chives
  or chopped eggs.
  Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis

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Recipe ID 1465 (Apr 03, 2005)

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