Cajun Black Bean Soup

Cajun Black Bean Soup

 This spicy full-meal soup is even better the next day re-heated.

1 pound dry black beans

1 ham hock

1 ½ quarts water

1/2 cup diced onion

2 tablespoon paprika

1/2 teaspoon cayenne pepper

2 tablespoons chili pepper

1 teaspoon salt

1/2 teaspoon ground cumin

Soak the beans for 8 hours or over-night per package directions.  In a large stock pot, combine the beans, ham hock and water.  Bring the water to a boil, reduce the heat and simmer covered for 2 ½ hours.  Stir frequently and add more water if necessary to cover the beans.  To test for tenderness, remove a few beans and carefully bite into them.  Remove the ham hock and chop the meat from the bones, discarding any fat and the bones.  Add the meat back into the soup.  Stir in the onion, paprika, cayenne pepper, chili powder, salt and cumin.  Cover and simmer for 1 hour.  Serves 8  (You can serve the soup garnished with sour cream, chives, shredded cheese or diced onion.)