Friday, October 23, 2009

Smoked Ham Hocks With Red Kidney Beans Soup


A one-pot meal.

Seven quart pot. A large onion diced more or less fine. Some minced garlic. A 16 oz. can of diced tomatoes. A 16 oz. can of tomato sauce (pureed tomatoes). Two or three bay leaves. A pinch of cumin seed. A teaspoon tip of black pepper. Half a red jalapeno pepper. Two cans of water. Start boiling.

NO SALT. THE HAMHOCKS ARE WAY SALTY ALREADY.

Wash four smoked hamhocks. Put in pot. Add water to cover hamhocks.

Low to medium boil until you can cut through the skin of the hamhocks with a spoon (three hours for me).

Remove hamhocks. Set aside in serving platter.

Into the broth, put in three pounds ( 3 16 oz. cans) pre-cooked, canned, red kidney beans. I don't care about the brand but I always empty out the cans into a colander and rinse the beans well. Low boil until you like the consistency.

Done.

You might want to skip the jalapeno. A little bit goes farther than Yanqui tastes like.

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