Instructions:
Stir together beans, ham hocks, onion, carrots, garlic, chiles, chili powder, cumin, oregano, and 8 cups water in a 6-quart slow cooker. Cover and cook until beans are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (if the soup is thin, remove 1 cup of the beans, mash with a potato masher, and stir back into the soup). Discard hocks. Stir in vinegar, and season with salt and pepper.
Serve topped with crema and Fresh Tomato and Tomatillo Salsa.
Make the Fresh Tomato and Tomatillo Salsa: Stir together tomatoes, tomatillos, red onion, cilantro, jalapeno, lime juice, garlic, and olive oil. Season with kosher salt and freshly ground black pepper.
Resource: countryliving.com, fitfoodiefinds.com
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