Black Bean and Ham Soup
February 9, 2011 – 6:56 pmTonight I made my black bean and ham soup, using up most of the leftover ham from a couple nights ago. This time, instead of onion powder, I grated a small onion and sautéed it in a little canola oil. The fresh addition was nice, so I’ve rewritten the recipe as I made it tonight. We once again commented on how nice this would be over rice or in burritos. One of these days we’ll remember before we make the soup!

Black Bean and Ham Soup
Serves 4
1 small onion
1 tsp canola oil
4 cloves garlic, pressed
⅔ – ¾ lb ham, cut into ¼ inch cubes
1 can cola (I used Pepsi Throwback)
2 cans black beans, 15 oz each (I like Bush’s brand)
2 tsp ground cumin
1 tsp Mexican oregano
½ tsp black pepper
2 dashes cayenne pepper
Peel the onion and grate it. Heat the oil in a saucepan over medium heat. Add the onion and garlic and sauté for 2-3 minutes or until the onion is translucent and starting to brown. Add the ham and stir to combine. Pour the soda into the pot and turn the heat on medium high. Bring the mixture to a gentle boil and reduce the liquid by ⅓. While the liquid is reducing, open the beans and crush about half of them with a large spoon or a potato masher. Add the beans and spices to the pot and bring back to a boil. Reduce the heat to low and let simmer for half an hour. Serve hot.