Remove ham shanks	Black Bean Soup

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Black Bean Soup

Source: Casa Gallardo Restaurants Recipe Binder, 1993

Yield: 10 quarts

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Ingredients

• 2 gal water, hot

• 3 3/4 oz chicken base

• 2 lb black beans, washed and drained

• 2 lb smoked ham shanks

• 1/2 cup salad oil

• 1 lb onion, diced 1/4-in

• 1 lb bell pepper, diced 1/4-in

• 1 1/2 tsp garlic, granulated

• 2 tsp salt, table

• 2 tsp cumin, ground

• 1 1/2 tsp oregano, Mexican, whole, dry

• 4 oz jalapeno juice

• Cheese, Jack, shredded

• Bacon bits

• Tomato, diced

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Preparation

Combine water and chicken base in a 5 gallon pot and mix well. Add washed and drained beans and ham shanks. Cook on medium heat until beans are tender (approximately 1 1/2 hours). Remove ham shanks, trim off skin and fat, and dice meat to about 1/8 inch cubes.

Heat vegetable oil in a large skillet. When hot, add onions, bell pepper, garlic and salt. Sauté until onions are transparent. Add to beans.

Add cumin, oregano and jalapeno juice to beans and continue cooking over low heat until stock thickens and beans are tender (1 hour). Add cubed ham to soup.

Serve with shredded Jack cheese, bacon bits and diced tomatoes on the side.