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Spicy red bean soup

Yield: 8 Servings J

Ingredients:

• 1 ts Cayenne pepper
• 1 ts Freshly ground black pepper
• 2 Bay leaves crumbled
• 1 ts Ground cumin
• 1 lb Dry red kidney beans
• 3 qt Water
• 1 1/4 lb Lean smoked ham hock
• 1 tb Salt
• 1 1/2 c Chopped celery cut into -1/2-inch pieces
• 2 Cloves garlic minced
• 1/2 ts Tabasco sauce (or to taste)
• 3 tb Minced fresh parsley Place cayenne pepper black pepper bay leaves and cumin in center of
• 6-inch square of cheesecloth. Pull edges together

Instructions:

making a ball of the spices. Twist and tie with heavy thread. Rinse beans and put them in large kettle with spice ball water ham hock salt celery onion and garlic. Heat to boiling reduce heat and simmer covered for 3-4 hours or until beans are tender stirring occasionally. Just before serving remove spice ball. Stir in Tabasco and parsley. Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis

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