Black Bean Soup

Spring is supposed to be around the corner, however it is still cold outside??!!! This soup was perfect last night when I came inside from playing at the park with my kids.

Black Bean Soup (recipe comes from Jeff Smith, The Frugal Gourmet)

1 pound dried black beans, rinsed

4 cups water

3 cloves garlic, peeled & crushed

1 medium green bell pepper, cored, seeded, chopped

1 Medium yellow onion, peel & chopped

1 pound smoked ham hocks, cut into 1 ½ inch pieces

2 teaspoons paprika

3 teaspoons cumin

2 bay leaves

4 cups chicken stock

¼ teaspoon chili powder

1 tablespoon red wine vinegar

Salt & freshly ground black pepper to taste

Wash the beans and place them in a 6-quart stove-top casserole with 4 cups water. Cover and boil 2 minutes; shut off the heat and let stand 1 hour. Add the remaining ingredients, except the vinegar, salt, and pepper. Cover and simmer 2 hours until the beans are tender. (You may have to add a bit of fresh water to the pot as the beans should be just covered with water when you begin the second cooking stage.)

At completion, de-bone the hocks, chop up the meat, and return it to the pot. Add the vinegar. Add salt and pepper to taste. Bring to a simmer and heat through.