Black Bean Soup
Prep time
Cook time
Total time
Recipe by:
Serves: 6 to 8
  • 3 tablespoons bacon grease
  • 2 cups diced red onion
  • 1 cup diced celery
  • 1 teaspoon minced garlic
  • 1 teaspoon white pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon Bijol seasoning
  • 1 tablespoon freshly squeezed lime juice
  • 1 pound dried black beans
  • 6 cups chicken stock
  • 1 smoked ham hock
  • Kosher salt and freshly ground black pepper
  • 1 cup sour cream, for garnish
  • ½ cup cilantro leaves, for garnish
  • Lime wedges
  1. In a large pot with a heavy lid over medium-high heat, add the bacon grease and sauté 1 cup of the onions and the celery just until the onions turn translucent, about 5 minutes. Add the garlic, white pepper, onion powder, garlic powder, cumin, Bijol, and lime juice. Add the beans along with the chicken stock and ham hock, and bring to a boil. Lower the heat to a simmer and cover the pot. Cook until the beans are tender and the meat from the hock is falling off the bone, about 1 hour.
  2. Remove the ham hock and debone. Discard the fat and bone, and return chunks of the meat to the pot. Season with salt and pepper to taste.
  3. Ladle into bowls and garnish with a dollop of sour cream, diced onions and cilantro leaves. Serve with wedges of fresh lime.
Bijol is a seasoning powder sold in most Latin groceries. Beans will soak up the liquid; add more water if needed.
Recipe by Acadiana Table at