Black Bean Soup with Ham Hock Dumplings

1. 1

   In a large pot, combine the ham hocks, onions, celery, carrots, and water.

2. 2

   Bring to a boil.

3. 3

   Reduce the heat to medium-low and simmer until the meat starts to fall from the bones, about 1 1/2 hours.

4. 4

   Remove from the heat and strain through a colander into a clean pot.

5. 5

   Set the ham hocks aside to cool.

6. 6

   To the stock, add the black beans, chiles, cumin, and chili powder and bring to a boil.

7. 7

   Reduce the heat to medium and cook at a brisk simmer until the beans are tender, about 1 1/2 hours, skimming the surface to remove any foam.

8. 8

   Add 1/2 teaspoon of salt during the last 5 minutes of cooking time.

9. 9

   While the beans are cooking, remove the meat from the ham hocks and coarsely chop.

10. 10

    Reserve 1/2 cup of meat and add the rest (about 2 1/2 cups) to the black beans.

11. 11

    In a bowl, combine the reserved 1/2 cup of meat with the flour, egg, beer, baking powder, and remaining 1/2 teaspoon salt.

12. 12

    Mix to form a batter.

13. 13

    Drop the batter 1 tablespoon at a time onto the top of the soup to form 10 dumplings.

14. 14

    Return to medium heat, cover and cook undisturbed for 2 to 3 minutes.

15. 15

    To serve, spoon 1 dumpling into each soup bowl and ladle about 1 cup of soup over the dumpling.

* Per serving · 4 servings · Values may vary.

No additional tips available.