Though it seems the cold weather is finally retreating, and what’s traditionally “soup weather” is behind us, who doesn’t need delicious, nutritious, and filling recipes that can be made ahead of time? This will get you through the busy week or be such a blessing when you have a spontaneous gathering and need to pull out some food!
This is actually a recipe that my mom has made my whole life and it has always been one of my favorites. She frustrated me a little bit when I asked for it because she said “Oh, I don’t know – I make it a little bit different every time.” “Please try,” I entreated – I was having a major craving! It might seem a little bit complicated (I thought so) but I made it, and it tastes just like Mom’s! It’s great to freeze and great left-over, (because it is literally impossible to make a little bit). Plus, I cooked it (actually, unthawed and reheated it) for a boy recently and it is definitely a meaty, manly success!
Nancy’s Black Bean Soup w/ Rice
- 1 bag black beans
- 2-3 ham hocks
- 1 can chicken broth
- 1 8oz. can tomato sauce
- 1 tsp ground cumin
- 1/2 c. chopped onion
- 1 diced poblano pepper
- 1 diced jalapeno
- 1 ring turkey sausage, sliced into rounds
- Tabasco Sauce, to taste
Soak beans with ham hocks as per package (can be done by boiling or soaking overnight). Remove ham hocks and discard. Turn stove heat on high and add remaining ingredients to beans and stir. Bring to a gentle boil for 2 minutes, than let simmer on low-med/low heat for approx. 45min-1hr. To thicken soup mash some of the beans in the pot.
Serve over white rice and garnish with sour cream and scallions or cilantro.
Yields: about 10 servings.