Shirley Salazar’s Black Bean Soup

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Prep:  Soak black beans the night before or follow steps below…

Ingredients 

  • 3 Cups of water 

  • ½ Cups dried black beans 

  • 1 Hambone, ham shank or hocks

  • 1 medium Carrot, diced 

  • 1 medium Celery stalk, diced 

  • 1 medium Onion, diced 

  • 1 clove of Garlic, diced (I like to add more personally ; ) 

  • 1 teaspoon cayenne pepper 

  • 1 small bay leaf

  • ½ teaspoon of salt 

  • Optional Topping for Serving: Sour cream, chopped egg, onion, lemon slices 

Instructions


Heat water and beans - bring to a  boil for 2 minutes.

  1. Remove from heat, cover and let stand for one hour

  2. Add Hambone. Heat to boil, reduce heat to low simmer until beans are tender (at least 2 hours)

  3. Stir in vegetables, garlic, bay leaf and salt. 

  4. Cover and simmer for 1 hour 

  5. Mash one Cup of cooked beans, return to pot and stir 

  6. Serve with a dollop of sour cream