Soups forum: Bean Soup fro Su Casa

Views: 12, Replies: 5 » Jump to the end
Imagegardenersdetective
Nov 20, 2010 6:28 AM CST
Name: Susan
Zone 5
Charley's Girl Too/ HeHaw, HeHaw
Someone brought this to a pot luck and it was a big hit. I'm always looking for different ways to use a ham bone and this is a tasty option. Very flavorful.

Bean Soup fro Su Casa

2 lb black beans
24 chicken bouillon cubes
1 ½ gallons water
1 ½ lbs smoked ham shanks
4 C chopped onions (1lb)
3 ½ C finely diced green peppers (1lb)
6 Tbsp vegetable oil
2 ¼ tsps ground cumin
1 ½ tsp crushed red pepper
3 cloves garlic, pressed
1 ½ tsps oregano
½ tsp red wine vinegar
2 C rice, uncooked
Diced onions, optional

Clean beans; soak overnight in water to cover, adding water as needed to keep beans covered. Drain.

Make chicken stock by dissolving chicken bouillon cubes in 1 ½ gallons hot water in 5 gallon pot. Add drained beans and ham shanks (whole). Bring to boil; reduce heat to medium and cook until beans are tender, about 1 hour and 15 minutes; adding a little water as needed.

Saute onions and peppers in oil until wilted; add to beans. Add cumin, oregano, red pepper, garlic and red wine vinegar. Continue to cook until beans disintegrate and stock thickens about 1 hour. Remove shanks; remove meat from bones and dice. Return meat to pot.

Meanwhile, cook rice according to package directions; add cooked rice to soup.

Sprinkle individual servings with diced onions for garnish, if desired.

Yield: About 2 gallons; 42 (6 ounce) servings, Freezes well.



Imagetomatofreak
Nov 23, 2010 7:43 AM CST
Name: Alma
Phoenix & Cottonwood, AZ
USDA zone 9b, Sunset 13 & ??
I'm gonna make that the next time the Army stops by! Hilarious! Seriously, it sounds so good, I may cut the recipe in half and try it. Is there a less salty substitute for the bouillon cubes?
Alma
In matters of style, swim with the current; in matters of principle, stand like a rock. – Thomas Jefferson
Imagegardenersdetective
Nov 23, 2010 11:10 AM CST
Name: Susan
Zone 5
Charley's Girl Too/ HeHaw, HeHaw
I agree I used low sodium, fat free chicken broth and it turned out delicious. Very flavorful and I'm addicted!
ImageKatg
Nov 25, 2010 12:46 AM CST
Name: Kathy Guagliano
Port Charlotte Florida
That sounds delicious Susan, but like Alma, I'm cutting the recipe in half!

Thank-you so much!
Imagegardenersdetective
Nov 25, 2010 5:14 AM CST
Name: Susan
Zone 5
Charley's Girl Too/ HeHaw, HeHaw
Great idea...I've been eating it all week and still have six containers in the freezer, yikes. I'm pretty good at following recipe's but was afraid I'd mess it up if I tried to half it. Big Grin
Imagetomatofreak
Nov 25, 2010 8:13 AM CST
Name: Alma
Phoenix & Cottonwood, AZ
USDA zone 9b, Sunset 13 & ??
Rolling on the floor laughing Susan, I never trust myself to halve a recipe as I go along so I copy it to a new sheet of paper, checking for accuracy as I do. I think you're not gonna need to make this again any time soon! Rolling on the floor laughing
Alma
In matters of style, swim with the current; in matters of principle, stand like a rock. – Thomas Jefferson

« Back to the top
« Cubits.org homepage
« La Cucina di Kat cubit homepage
« Soups forum

You must first create a username and login before you can reply to this thread.

La Cucina di Kat

Aka: “Kat’s Kitchen”. A warm and friendly place to really talk about good food, tell stories and share recipes from days gone by. Good down to earth cooking with an ethnic flair!

» Home
» Forums
» Articles
» Pages
» Database

Cubit owner: Katg