Total Time
49hrs
Prep 48 hrs
Cook 1 hr

Ingredients Nutrition

Directions

  1. Soak the black beans for several hours or overnight.
  2. Saute red onion, garlic, celery, and red pepper in olive oil until tender.
  3. Add ham, cumin, coriander, thyme, and oregano to vegetables and cook for 1 minute.
  4. Add drained black beans, chicken bouillon powder, water, and salsa and simmer until beans are tender.
  5. Add more water if necessary.
  6. Serve immediately or add 1/2 c water and refrigerate overnight, and reheat.
  7. Makes 4 servings of 1-1/4 cups.
  8. Garnish with 1/4 oz of cheddar shreds and 2 T of sour cream.
Most Helpful

5 5

Made the soup as directed except to use crushed tomatoes for salsa because that's what we had, & no ham because we didn't have that either. DELICIOUS and I'll be making again... If only black beans were easier to find in Australia :-(

5 5

Fabulous, just fabulous! What else can I say? I subbed roasted red peppers, cilantro for the coriander, homemade stock for the water and bouillon and petite diced tomatoes for the salsa. I let it sit in the fridge for two days and we couldn't get enough of it! I just might make this a weekly meal. Thank you!

5 5

YUMMY! This was my NN for PAC Fall 2007 and I loved this chowder. It was even better with the addition of cheddar cheese and sour cream. Easy to do. I cooked it on simmer for 2 hours.