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Cuban Black Bean Soup*

1 1/3 cups chopped onions
1 Tbsp minced garlic
1 jalapeno pepper, seeded and minced
1 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp dried thyme
1/4 tsp pepper
2 ham hocks (1 1/2 lb total)
4 cans (about 15 oz each) black beans, rinsed
2 cans (14 oz each) chicken broth
1 Tbsp fresh lemon juice
Garnish: chopped hard-cooked egg

Mix onions, garlic, jalapeno pepper, cumin, oregano, thyme and pepper in a 4 1/2-qt or larger slow-cooker. Top with ham hocks and beans; add broth.

Cover and cook on low 7-9 hours until meat on ham hocks is tender.

Lift out ham hocks. When cool enough to handle, remove and discard skin and fat. Remove meat from bones, chop coarsely and return to soup. Stir in lemon juice. Garnish with egg.

Serves 4. Per serving: 333 cal, 24 g pro, 47 g car, 13 g fiber, 5 g fat (1 g sat fat), 16 mg chol, 1460 mg sod

Woman's Day 2/1/06