Key Takeaways:
- Rich, smoky black bean soup made with authentic ham hock
- No pre-soaking needed – perfect for busy weeknights
- Budget-friendly meal that feeds 4 generously
- Freezer-friendly for easy meal prep
Are you tired of bland bean soups that lack depth? This black bean soup with ham hock brings restaurant-quality flavor right to your kitchen. The secret? A slow-simmered ham hock that infuses the beans with irresistible smokiness.
Quick Facts
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Total Time: 90 minutes
- Servings: 4
- Calories: 385 per serving
Equipment Needed
- Large heavy-bottomed pot (6-8 quart)
- Sharp knife
- Cutting board
- Large spoon
- Measuring cups and spoons
- Can opener (if using canned beans)
Ingredients
For the Base:
- 1 pound dried black beans (or 4 15-oz cans, drained)
- 1 large smoked ham hock (about 1 pound)
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 celery ribs, diced
- 2 carrots, diced
- 4 garlic cloves, minced
- 8 cups water (or chicken broth for extra flavor)
Seasonings:
- 2 bay leaves
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 2 teaspoons salt (adjust to taste)
- 1 teaspoon black pepper
- 1 chipotle pepper in adobo sauce (optional)
For Serving:
- Sour cream
- Fresh cilantro
- Lime wedges
- Diced onion
- Hot sauce
Step-by-Step Instructions
Preparation Phase (15 minutes)
Bean Preparation
- Place dried beans in a large, light-colored bowl (this makes it easier to spot debris)
- Working in small handfuls, spread beans on your counter and look for:
- Small stones or pebbles
- Shriveled or discolored beans
- Any non-bean items
- Place sorted beans in a separate bowl
- Place beans in a colander
- Rinse under cool running water while gently stirring with your hand
- Continue rinsing until water runs clear (about 1-2 minutes)
Vegetable Preparation
- Set up your cutting board and sharp knife
- For the onion:
- Cut off both ends
- Cut in half from top to bottom
- Peel off the skin
- Place flat side down
- Make 3-4 horizontal cuts
- Make vertical cuts
- Cut across to make ¼-inch pieces
- For the celery:
- Cut off the leafy top and bottom end
- Cut stalks lengthwise into 3 strips
- Cut across into ¼-inch pieces
- For the carrots:
- Cut off both ends
- Peel the carrots
- Cut in half lengthwise
- Cut each half lengthwise again
- Cut across into ¼-inch pieces
- For the garlic:
- Separate cloves from head
- Press each clove with flat side of knife to remove skin
- Cut off tough bottom end
- Mince into very small pieces (about the size of grains of rice)
Cooking Phase (75 minutes)
Step 1: Starting the Base (10 minutes)
- Place your large pot on the stove
- Turn heat to medium (usually about 5 on most stoves)
- Add 2 tablespoons olive oil
- Wait 30 seconds for oil to warm up
- Add your diced onion, celery, and carrots
- Stir with a wooden spoon to coat vegetables with oil
- Set a timer for 7 minutes
- Stir every 2 minutes to prevent sticking
- Look for vegetables to become soft and onions to become translucent
- Add minced garlic
- Set timer for 1 minute
- Stir constantly to prevent garlic from burning
Step 2: Adding Beans and Ham Hock (5 minutes)
- Add your rinsed beans to the pot
- Examine ham hock – notice which end has more meat
- Place ham hock in center of pot, meatier side down
- Measure 8 cups water or broth (use 2 4-cup measuring cups)
- Pour liquid slowly around the edges of the pot
- Add seasonings one at a time:
- 2 bay leaves
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 chipotle pepper (if using)
- Do not stir yet – let ingredients settle
Step 3: Simmering Process (60 minutes)
- Turn heat to high (usually 8-9 on most stoves)
- Watch for bubbles to start forming
- When large bubbles break surface consistently (about 5-7 minutes), reduce heat to low (2-3 on most stoves)
- Place lid on pot
- Set timer for 45 minutes
- Check liquid level every 15 minutes:
- Liquid should cover beans by about 1 inch
- If needed, add 1 cup hot water
- At 45-minute mark, test 3-4 beans:
- Remove with spoon and let cool slightly
- Beans should mash easily with fork
- If still firm, cook another 15 minutes
- Continue cooking until beans are tender
Step 4: Finishing the Soup (5 minutes)
- Turn off heat
- Remove ham hock carefully with tongs
- Place ham hock on cutting board
- Let cool 2-3 minutes until comfortable to handle
- Using two forks:
- Hold meat with one fork
- Pull meat from bone with other fork
- Discard bone and fatty pieces
- Shred or chop meat into bite-sized pieces
- Return meat to pot
- Using back of wooden spoon:
- Press about 1 cup of beans against side of pot
- This thickens the soup
- Stir thoroughly
- Taste soup:
- Add salt ¼ teaspoon at a time if needed
- Add pepper ¼ teaspoon at a time if needed
- Let soup rest 5 minutes before serving
Troubleshooting
Beans Still Hard After Cooking:
- Old beans take longer to cook
- Add ¼ teaspoon baking soda to help soften
- Never add salt until beans are tender
Soup Too Thin:
- Mash more beans to thicken
- Simmer uncovered to reduce
- Add 1 mashed potato
Soup Too Thick:
- Add hot water or broth gradually
- Stir well between additions
Variations & Substitutions
Protein Options:
- Smoked turkey leg
- Bacon (½ pound, diced)
- Smoked sausage
Bean Options:
- Pinto beans
- Navy beans
- Mixed beans
Vegetarian Version:
- Skip ham hock
- Add 1 tablespoon smoked paprika
- Use vegetable broth
Storage & Reheating
Refrigerator:
- Cool completely
- Store in airtight container
- Keeps 4-5 days
- Add liquid when reheating
Freezer:
- Freeze up to 3 months
- Leave headspace in container
- Thaw overnight in refrigerator
Safety Notes & Tips
Food Safety:
- Beans must reach full boil
- Internal temperature should hit 165°F
- Never leave soup at room temperature over 2 hours
Pro Tips:
- Don’t rush the simmering
- Check liquid levels regularly
- Season gradually
- Let soup rest 10 minutes before serving
