Cajun Black Bean Soup

Servings: 8
Ingredients:

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