Lorraine’s Winning Black Bean Soup with Cooks Ham
A hometown gal gets the glory from a Bon Appetite Magazine recipe contest!
2 Tablespoon olive oil
1/4 cup diced red onion
2 cloves minced garlic
2 – 15oz. cans black beans (Lorraine used Hanover brand)
1 cup water
1 chicken bullion cube
2 teaspoon chopped pickled jalapeno pepper slices
1 teaspoon sugar
1 teaspoon wine vinegar
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
1 cup diced cooked ham (Lorraine used Cook’s brand)
Saute onion and garlic in olive oil until soft. Add one can of black beans. With
hand processor puree (or mash by hand) this mixture. Add second can of black
beans, water, bulliom, chopped jalapeno pepper slices, sugar, wine vinegar,
cumin, and cayenne. Also add one cup of diced ham and simmer gently for 30 minutes.
Ladle into bowls and garnish with a dollop of sour cream, diced red onion and a
few slices of jalapeno pepper. Add a dash of white wine if desired.
Congratulations on your winning recipe Lorraine!