Busters Recipes

Black Bean Soup with Rice
1 pound dry black beans, sorted and rinsed
1 14-1/2-ounce can whole tomatoes, undrained
1 cup sliced celery
1 cup chopped onion
1 cup chopped green pepper
1 smoked ham hock OR ham bone
4 cloves garlic, minced
1 bay leaf
1/2 teaspoon ground red pepper
1/2 teaspoon thyme leaves
4 cups low-sodium chicken broth
4 cups water
Salt and ground black pepper to taste
4 cups hot cooked rice
1/2 cup (2 ounces) shredded Cheddar cheese
1/2 cup sour cream
1/2 cup picante sauce
Directions

Cover beans with water; soak overnight. Drain beans and place in large
saucepan or Dutch oven. Add tomatoes with juice, celery, onion, green
pepper, ham hock, garlic, bay leaf, red pepper, thyme, chicken broth and
water; bring to a boil. Reduce heat and simmer, partially covered, 4 to 5
hours or until beans are tender; stir occasionally. Add more water if
necessary during simmering. Remove and discard bay leaf. Remove ham hock and
cut meat off bone; return meat to beans. Puree half of soup in blender or
food processor; return to pan. Season soup with salt and black pepper. Serve
soup with rice, cheese, sour cream and picante sauce.
Makes 8 servings.

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