Tuesday, December 1, 2009

Bean Soup - Serves 4 with leftovers

Nothing says "rainy, cold day" than a pot of bean soup. All you need is a crock pot and the following ingredients and you're good to go. Serve this with sour cream, pico de gallo and corn tortillas on the side.

3 tbs olive oil
1 white onion, chopped
8 garlic cloves, minced
4 serrano chili's, seeded and sliced
2tbs cumin
Kosher salt & pepper
1 ham hock or leftover ham bone from Thanksgiving
2 cups dark beer
8 cups water
1 small can tomato sauce

If you have the kind of crockpot that you can start on the stovetop, use it instead of a skillet to start. In a large skillet, heat olive oil over medium high heat. Add onion, garlic and serranos and saute until onions are transluscent. Add cumin, salt and pepper. Saute about 3 minutes more and add ham hock (or bone). Stir and cook about 5 minutes more. Add mixture to crockpot. Add beans, beer and water. Cook on LOW for 8 to 10 hours. 30 minutes before serving, add tomato sauce. Add salt and pepper if needed and serve.