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Black bean and ham soup
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Prep Time:
20 minutes
Cook Time:
110 minutes
Total Time:
130 minutes
Savory ham hock enhances hearty black bean soup.
Ingredients:
  • 310g (1 1/2 cups) dried black beans
  • 1 large red onion, diced
  • 1 leek, halved lengthways, washed, dried, chopped
  • 5.00 gm ground cumin
  • 1/4 tsp chilli powder
  • 2.25L (9 cups) water
  • 1 large (about 800g) smoked ham hock
  • 2 bay leaves
  • Ground black pepper, to taste
  • Fresh coriander leaves, torn, to serve
Instructions:
  • In a spacious bowl, submerge the beans in cold water and let them soak overnight. Drain well after soaking.
  • In a large saucepan, warm the oil over low heat. Add onion, leek, garlic, cumin, and chilli powder. Cover and cook while stirring occasionally for 10 minutes until the onion is soft.
  • Combine beans, water, ham, and bay leaves in a pot. Raise heat to high and bring to a boil. Skim any foam from the top using a large metal spoon. Lower heat to medium and simmer uncovered, stirring occasionally, for 1 1/2 hours or until beans are tender.
  • *Strain out the ham hock and bay leaves from the pan and remove the bay leaves. Separate the ham from the bone and slice into thin strips; set aside. Blend the soup in a large food processor until nearly smooth (you may need to process in 2 batches). Reheat the soup in the saucepan over low heat, then season with pepper to taste.*
  • Pour the soup into bowls and garnish with dollops of sour cream, strips of ham, and fresh coriander.

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