Ingredients

serves 12

　　1 pound dry black beans

　　1 tablespoon vegetable oil

　　2 cups chopped onions

　　1 cup finely chopped carrots

　　1 cup finely chopped celery

　　2 tablespoons minced garlic

　　2 teaspoons cumin

　　1/4–1/2 teaspoon red pepper flakes

　　1 pound smoked ham hocks

　　Two 14 1/2-ounce cans chicken broth

　　4 cups water

　　1/4 teaspoon dried thyme

　　One 14 1/2-ounce can Del Monte Mexican tomatoes

　　1 1/2 teaspoons salt

　　Sour cream

　　Chopped green onions

　　Finely chopped crisp bacon

　　

Step 1

Place the beans in a large pot and add water to cover by 2 inches. Soak the beans overnight.

　　

Step 2

Drain the soaking liquid from the beans. Heat the oil in a Dutch oven over medium heat and add the onions, carrots, and celery; cook, stirring occasionally, until tender. Add the garlic, cumin, and pepper flakes, and cook for 30 seconds longer. Add the ham hocks, then stir in the beans, chicken broth, water, and thyme. Bring to a boil, reduce the heat, cover, and simmer for 1 hour. Stir in the tomatoes with their liquid, and the salt. Simmer, covered, until the beans are very tender, 1 to 2 hours longer. Remove the ham hock and cut the meat from the bones. Discard the skin and bones and return the meat to the pot. With a potato masher, mash some of the solids in the soup to thicken the broth. Ladle the soup into bowls and serve with a dollop of sour cream on top. Sprinkle with onions and bacon.

　　Paula Deen's Kitchen Classics