Mexican

black bean and smoked hock soup is for Lunch.

black bean and smoked hock soup takes 20 minutes to prepare.

black bean and smoked hock soup takes 35 minutes to cook.

black bean and smoked hock soup makes 10 servings.

The ingredients for black bean and smoked hock soup are:

olive oil 1 tblsp
cumin seeds - 1 Tblsp
onion - 1 large
dry black beans 1 pound (sorted and rinsed)
smoked ham hock about 1 pound
ancho chili, seeds removed
1/2 tsp chipolate pepper powder
water 8 - 10 cups

lime juice
salt

Here is how you make black bean and smoked hock soup:

soak ancho chili in hot water until soft. clean out seeds and chopchop onions coarselyput in pressure cooker with oil, garlic and cumin seeds and saute about a minute add dried beans and smoked ham hock, ancho and chipotle pepperscover with water (about 8 cups - may need morelock lid and bring up to high pressure, adjust heat to maintain pressure at high for 30-35 minutestake off heat and let pressure come down on its own(about 20 minutes)unlock and lift lid away from you to avoid steamRemove ham hock and cut away any fat. Dice or shred meat and return to soup.Soup will thicken on standing or you may remove some beans, mash and return to soupServing Size: makes eight 500 ml servingsNumber of Servings: 10Recipe submitted by SparkPeople user HARDWATER.

The nutritional information for black bean and smoked hock soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 349.2

• Total Fat: 30.0 g
• Cholesterol: 30.8 mg
• Sodium: 238.7 mg
• Total Carbs: 13.2 g
• Dietary Fiber: 4.5 g
• Protein: 7.2 g

black bean and smoked hock soup is Mexican cuisine.