** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
Anyone who likes zippy soup will enjoy this Cajun black bean specialty. It would make a really nice change for chili lovers who would like to try something different.
1. In large kettle, combine beans, ham hock and water.
2. Heat to boiling, reduce heat and simmer covered for 2 to 2 1/2 hours.
3. Stir frequently and add more water if necessary to cover beans.
4. To test for doneness, remove a few beans from kettle with a slotted spoon and blow on them.
5. Skins will pop open when beans are cooked. Remove ham hock.
6. Chop meat from bones, discarding fat and bones.
7. Add meat to soup. Stir in minced onion, paprika, cayenne pepper, green pepper, chili powder, salt and cumin.
8. cover and simmer for 1 hour. Remove 3/4 of soup and puree in blender or processor.
9. Stir puree back into remaining beans. If necessary, add water or chicken broth to obtain desired thickness.
10. Serve with shredded Monterrey Jack cheese, sour cream, minced chives or chopped eggs.
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Dietary Notes:
This recipe is low-fat with 2.88g per serving and low-cholesterol with 18.75mg per serving
This recipe is high in Vitamin A with 31% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 13% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Beans, Bell Pepper, Hot Pepper, Beef, Onion allergies.
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