Black Bean Soup Recipe
- 1 1/2 cups dry black beans
- 4 cups water
- 3 slices bacon
- 2 medium onions, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 2 smoked pork hocks
- 4 cups water
- 2 tablespoons white vinegar
- 1 tablespoon chili powder
- 3/4 teaspoon instant beef bouillon granules
- 1/2 teaspoon pepper
- 1 tablespoon chopped fresh cilantro
- chopped fresh cilantro (optional)
- Rinse black beans. In large saucepan, combine black beans and 4 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, place beans and 4 cups water in large saucepan. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans; set aside.
- In a large saucepan or Dutch oven, cook bacon over medium heat until crisp. Remove bacon; drain on paper towels. Set aside. Cook onions, celery, and garlic in hot drippings about 5 minutes or until tender. Add black beans, pork hocks, 4 cups water, vinegar, chili powder, beef bouillon, and pepper. Bring to boiling; reduce heat. Cover and simmer about 11/2 hours or until beans are tender. Add additional water during cooking, if necessary. Skim off fat. Remove meat. When cool enough to handle, cut meat off bones; coarsely chop meat. Discard bones.
- Meanwhile, using a potato masher or fork, lightly mash bean mixture. Return chopped meat to pan. 1 tablespoon cilantro; heat through. To serve, crumble bacon over soup. Top with additional chopped cilantro, if desired.
