Black Bean Soup with Ham Hock Dumplings
- 4 (10 to 12-ounce) ham hocks
- 1 cup chopped yellow onions
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 6 quarts water
- 1 pound dry black beans, rinsed and picked over
- 1 1/2 tablespoons chopped chiles in adobo
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt, plus 1/2 teaspoon
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 1/4 cup beer
- 1/2 teaspoon baking powder
In a large pot, combine the ham hocks, onions, celery, carrots, and water. Bring to a boil. Reduce the heat to medium-low and simmer until the meat starts to fall from the bones, about 1 1/2 hours. Remove from the heat and strain through a colander into a clean pot. Set the ham hocks aside to cool.
To the stock, add the black beans, chiles, cumin, and chili powder and bring to a boil. Reduce the heat to medium and cook at a brisk simmer until the beans are tender, about 1 1/2 hours, skimming the surface to remove any foam. Add 1/2 teaspoon of salt during the last 5 minutes of cooking time. While the beans are cooking, remove the meat from the ham hocks and coarsely chop. Reserve 1/2 cup of meat and add the rest (about 2 1/2 cups) to the black beans.
In a bowl, combine the reserved 1/2 cup of meat with the flour, egg, beer, baking powder, and remaining 1/2 teaspoon salt. Mix to form a batter. Drop the batter 1 tablespoon at a time onto the top of the soup to form 10 dumplings. Return to medium heat, cover and cook undisturbed for 2 to 3 minutes.
To serve, spoon 1 dumpling into each soup bowl and ladle about 1 cup of soup over the dumpling.
More Recipes and Ideas:
Black Bean Soup with Mojo, Black Bean Soup with Crab and Andouille Sausage, Oxtail and Black Bean Soup with Grilled Spiny Lobster, Tomato Jam and Fried Plantains, Carrot Soup Recipes, Tortilla Soup Recipes, Celery, Carrot Salad Recipes, Lobster Bisque Recipes, Easy Stir-Frying
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