Black Bean Soup

My mom is the bestest cooker.


16 oz bag black beans

28 oz chicken broth

1 tbsp butter

1 small hot pepper, chopped

1/2 tsp kosher salt

1/2 tsp pepper

7 cups water

1 small ham hock

2 cloves garlic, minced

1 medium onion, chopped

1 bay leaf

1/2 tsp dry ground mustard

1/4 cup sherry


Rinse the beans once and then boil them in 7 cups of water for 2 minutes and allow them to stand for 1 hour. DO NOT DRAIN! Add the chicken broth and all other ingredients except the sherry, bring to a boil, and cook on medium for 2 to 2.5 hours. Remove the ham hock (you can dice the meat and set it aside for now though, I usually don’t add it back in). Puree half of the soup (immersion blender or remove some to a blender or food processor and then put it back). Add the meat (if you want it) and sherry. Bring to a boil and reduce to a simmer, simmer for 10 minutes.


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