Are you ready to transform an ordinary meal into an extraordinary culinary experience? This Black Bean and Ham Hock Soup is not just a recipe—it's a hearty, flavor-packed journey that will transport you to a world of rich, comforting goodness. Imagine a steaming bowl of tender ham, creamy black beans, and aromatic herbs that promises to chase away any chill and satisfy your deepest comfort food cravings. Whether you're a seasoned home cook or a kitchen novice, this recipe is about to become your new favorite go-to dish that will impress family and friends alike!
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 ham hock
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cans black beans, drained and rinsed
- 4 cups chicken broth
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Prepare the ham hock by rinsing it under cold water and patting dry with paper towels.
- In a large heavy-bottomed pot or Dutch oven, place the ham hock and cover with water. Bring to a gentle simmer over medium heat, skimming off any foam that rises to the surface.
- While the ham hock is simmering, heat a small amount of oil in a separate skillet and sauté the chopped onions until they become translucent and slightly golden, about 5-7 minutes.
- Add minced garlic to the onions and cook for an additional 30 seconds, being careful not to burn the garlic.
- Transfer the sautéed onions and garlic to the pot with the simmering ham hock.
- Add chicken broth, drained and rinsed black beans, and dried thyme to the pot. Stir to combine all ingredients.
- Reduce heat to low, cover the pot, and let the soup simmer slowly for approximately
- 5 to 2 hours, or until the ham hock meat is tender and falling off the bone.
- Remove the ham hock from the soup and let it cool slightly. Carefully separate the meat from the bone, shredding it into bite-sized pieces.
- Return the shredded ham meat to the soup and stir to distribute evenly.
- Season the soup with salt and pepper to taste, adjusting the seasoning as needed.
- Let the soup rest for 10-15 minutes before serving to allow flavors to meld together.
- Serve hot, optionally garnished with chopped fresh parsley or a dollop of sour cream.
Tips
- Choose Quality Ham Hock: Select a meaty, well-marbled ham hock for maximum flavor and tenderness.
- Skim the Foam: When simmering the ham hock, consistently remove the foam that rises to the surface to ensure a clear, clean-tasting broth.
- Low and Slow is the Key: Resist the urge to rush the cooking process. Slow simmering allows the flavors to develop and the meat to become fall-apart tender.
- Layer Your Flavors: Sautéing onions and garlic before adding them to the pot helps develop a deeper, more complex flavor profile.
- Season Gradually: Add salt and pepper in stages, tasting as you go to achieve the perfect balance.
- Let it Rest: Allowing the soup to rest for 10-15 minutes before serving helps the flavors meld and intensify.
- Make Ahead Friendly: This soup tastes even better the next day, so don't hesitate to make it in advance and reheat.
- Customize Your Garnish: Experiment with toppings like fresh parsley, a dollop of sour cream, or even some shredded cheese to make the dish your own.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 18g
Fat: 8g
Saturated Fat: g
Cholesterol: 25mg
