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Emeril Lagasee Black Bean Soup with Ham Hocks Dumpligs
| Yield: 10 Servings |
| When I moved to New Orleans, I was introduced to and immediately fell in love with those things called ham hocks. I think you could put them in the laundry and they still would taste good! Being a huge fan of black beans and Latin American cooking, I decided to combine them for a unique flavor. |
RECIPE INGREDIENTS
| 4 ham hocks (10 to 12 ounces each) |
| 1 cup chopped yellow onions |
| 1/2 cup chopped carrots |
| 1/2 cup chopped celery |
| 6 quarts water |
| 1 pound dried black beans, rinsed and picked over |
| 1 1/2 tablespoons chopped canned chiles in adobo sauce |
| 1 teaspoon ground cumin |
| 1 teaspoon chili powder |
| 1 teaspoon salt |
| 1/2 cup all-purpose flour |
| 1 large egg beaten |
| 1/4 cup beer |
| 1/2 teaspoon baking powder |
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DIRECTIONS
1. Combine the ham hocks, onions, carrots, celery, and water in a large pot and bring to a boil. Reduce the heat to medium-low and simmer until the meat starts to fall from the bones, about 1 1/2 hours. Strain the stock through a colander into a clean pot. Set the ham hocks aside.
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2. Add the black beans, chiles, cumin, and chili powder to the stock and bring to a boil. Reduce the heat to medium and cook at a brisk simmer until the beans are tender, about 1 1/2 hours. Add 1/2 teaspoon of the salt during the last 5 minutes of cooking.
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3. While the beans are cooking, remove the meat from the ham hocks and coarsely chop. Reserve 1/2 cup of the meat and add the rest to the black beans.
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4. When the beans are nearly done, combine the 1/2 cup reserved meat with the flour, egg, beer, baking powder, and the remaining 1/2 teaspoon salt in a bowl. Mix to make a dough. To form the dumplings, drop the dough by the tablespoonful on top of the soup. You should have 10 dumplings. Cover and cook until the dumplings are set, 2 to 3 minutes.
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5. To serve, spoon 1 dumpling into each soup bowl and ladle about 1 cup of soup over it.
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Recipe reprinted by permission of Harper 2009. All rights reserved.
Date Added: 06/08/2009 |
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