Jim Vorheis 1 lb Dry black beans 1 1/2 lb Smoked ham hock 1 1/2 qt Water 1/4 c Dried minced onion 2 tb Paprika 1/2 ts Cayenne pepper 1/4 c Minced green bell pepper 2 tb Chili powder 1 t Salt 1/2 ts Ground cumin In large kettle, combine beans, ham hock and water. Heat to boiling, reduce heat and simmer covered for 2 to 2 1/2 hours. Stir frequently and add more water if necessary to cover beans. To test for doneness, remove a few beans from kettle with a slotted spoon and blow on them. Skins will pop open when beans are cooked. Remove ham hock. Chop meat from bones, discarding fat and bones. Add meat to soup. Stir in minced onion, paprika, cayenne pepper, green pepper, chili powder, salt and cumin. cover and simmer for 1 hour. Remove 3/4 of soup and puree in blender or processor. Stir puree back into remaining beans. If necessary, add water or chicken broth to obtain desired thickness. Serve with shredded Monterey Jack cheese, sour cream, minced chives or chopped eggs. Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis
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1 tablespoon extra virgin olive oil 1 large yellow onion, diced 3 large celery stalks, sliced 1 bulb garlic, minced 1 bunch parsley, stems removed and chopped 1 tablespoon Italian Seasoning 1 14oz can diced tomatoes 1 14oz can tomato sauce Splash of tobacco 1-2 tablespoons better than bullion vegetable 10 cups water broth 1lb beans, soaked overnight
1. To a large oiled soup pot, over medium heat, add onions and celery. Sauté until onions are translucent. 2. Add garlic and stir until fragrant 3. Add Remaining ingredients 4. Allow soup to simmer for several hours until beans are soft. 5. Serve with bread and a tossed salad.
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