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Prep Time:45 minsAdditional Time:7 hrs 30 minsTotal Time:8 hrs 15 minsServings:8Yield:10 cupsJump to Nutrition Facts
Prep Time:45 minsAdditional Time:7 hrs 30 minsTotal Time:8 hrs 15 minsServings:8Yield:10 cups
Prep Time:45 mins
Prep Time:
45 mins
Additional Time:7 hrs 30 mins
Additional Time:
7 hrs 30 mins
Total Time:8 hrs 15 mins
Total Time:
8 hrs 15 mins
Servings:8
Servings:
8
Yield:10 cups
Yield:
10 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2 ½cupsdry black beans, soaked for 8 hours or overnight2mediumyellow onions2mediumgreen bell peppers1smoked ham hock (1 1/4 pounds)2bay leaves8cupswater2tablespoonsextra-virgin olive oil4clovesgarlic, minced1Cubanelle or jalapeño pepper (see Tip), seeded and finely chopped1teaspoonground cumin1teaspoondried oregano¾teaspoonsalt1tablespoonwhite-wine vinegar or cider vinegarRoasted red peppers, jalapeño, avocado, red onion & lime wedges for garnish
Cook Mode(Keep screen awake)
Ingredients
2 ½cupsdry black beans, soaked for 8 hours or overnight
2mediumyellow onions
2mediumgreen bell peppers
1smoked ham hock (1 1/4 pounds)
2bay leaves
8cupswater
2tablespoonsextra-virgin olive oil
4clovesgarlic, minced
1Cubanelle or jalapeño pepper (see Tip), seeded and finely chopped
1teaspoonground cumin
1teaspoondried oregano
¾teaspoonsalt
1tablespoonwhite-wine vinegar or cider vinegar
Roasted red peppers, jalapeño, avocado, red onion & lime wedges for garnish
DirectionsDrain and rinse beans. Finely chop 1 onion and half of the second and set aside. Finely chop 1 bell pepper and set aside. Cut the other into quarters.Combine the beans, the remaining half onion, the quartered bell pepper, ham hock, bay leaves and water in a pot. Bring to a boil over high heat. Reduce heat to a simmer, cover and cook until the beans are tender, about 1 1/2 hours.Transfer the ham hock to a clean cutting board and let cool. Discard the onion, bell pepper and bay leaves. Transfer 1 cup of the beans to a small bowl and mash with a fork. Remove the meat from the ham hock and chop.Heat oil in a large skillet over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Add Cubanelle (or jalapeno) and the reserved chopped onions and bell pepper. Cook, stirring occasionally, until the vegetables are tender, about 4 minutes. Add cumin, oregano and salt; cook, stirring, for 1 minute. Add vinegar, scraping up any browned bits. Add the mashed beans and cook for 1 minute. 5. Add the vegetables and ham to the beans in the pot. Heat over medium heat, stirring, until hot, about 5 minutes. Serve topped with roasted red peppers, jalapeno, avocado, red onion and lime wedges, if desired.TipsTip: Also called Cuban peppers or Italian frying peppers, Cubanelle peppers are long, slender and light yellow-green when unripe-which is how they are usually sold (they turn red when allowed to ripen). They have mild to very moderate heat and a rich, fruity flavor.Originally appeared: EatingWell Magazine, Soup Cookbook
Directions
Drain and rinse beans. Finely chop 1 onion and half of the second and set aside. Finely chop 1 bell pepper and set aside. Cut the other into quarters.Combine the beans, the remaining half onion, the quartered bell pepper, ham hock, bay leaves and water in a pot. Bring to a boil over high heat. Reduce heat to a simmer, cover and cook until the beans are tender, about 1 1/2 hours.Transfer the ham hock to a clean cutting board and let cool. Discard the onion, bell pepper and bay leaves. Transfer 1 cup of the beans to a small bowl and mash with a fork. Remove the meat from the ham hock and chop.Heat oil in a large skillet over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Add Cubanelle (or jalapeno) and the reserved chopped onions and bell pepper. Cook, stirring occasionally, until the vegetables are tender, about 4 minutes. Add cumin, oregano and salt; cook, stirring, for 1 minute. Add vinegar, scraping up any browned bits. Add the mashed beans and cook for 1 minute. 5. Add the vegetables and ham to the beans in the pot. Heat over medium heat, stirring, until hot, about 5 minutes. Serve topped with roasted red peppers, jalapeno, avocado, red onion and lime wedges, if desired.TipsTip: Also called Cuban peppers or Italian frying peppers, Cubanelle peppers are long, slender and light yellow-green when unripe-which is how they are usually sold (they turn red when allowed to ripen). They have mild to very moderate heat and a rich, fruity flavor.
Drain and rinse beans. Finely chop 1 onion and half of the second and set aside. Finely chop 1 bell pepper and set aside. Cut the other into quarters.
Combine the beans, the remaining half onion, the quartered bell pepper, ham hock, bay leaves and water in a pot. Bring to a boil over high heat. Reduce heat to a simmer, cover and cook until the beans are tender, about 1 1/2 hours.
Transfer the ham hock to a clean cutting board and let cool. Discard the onion, bell pepper and bay leaves. Transfer 1 cup of the beans to a small bowl and mash with a fork. Remove the meat from the ham hock and chop.
Heat oil in a large skillet over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Add Cubanelle (or jalapeno) and the reserved chopped onions and bell pepper. Cook, stirring occasionally, until the vegetables are tender, about 4 minutes. Add cumin, oregano and salt; cook, stirring, for 1 minute. Add vinegar, scraping up any browned bits. Add the mashed beans and cook for 1 minute. 5. Add the vegetables and ham to the beans in the pot. Heat over medium heat, stirring, until hot, about 5 minutes. Serve topped with roasted red peppers, jalapeno, avocado, red onion and lime wedges, if desired.
Tips
Tip: Also called Cuban peppers or Italian frying peppers, Cubanelle peppers are long, slender and light yellow-green when unripe-which is how they are usually sold (they turn red when allowed to ripen). They have mild to very moderate heat and a rich, fruity flavor.
Originally appeared: EatingWell Magazine, Soup Cookbook
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Nutrition Facts(per serving)310Calories6gFat41gCarbs23gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
