This recipe is courtesy of Amy Riegler. She made it for an Exec. Board dinner one night and mmmmm I had to get the recipe! My kids love black beans- so this is a popular recipe for them!
1 lb dry black beans
4 cups chicken broth
1 medium onion- chopped
1 medium red pepper- diced (I used roasted red pepper- comes in a jar)
5 cloves garlic- minced
1 smoked ham shank (1-1.5lbs)
1 tsp chili powder
1 tsp cumin
3/4 tsp pepper
1/2 tsp salt
3 cups frozen corn
Juice of one lime
fresh cilantro- one bunch- leaves chopped
Soak beans overnight in water. Pull all ingredients except corn, lime juice and cilantro in a crock pot and cook on high for 4hrs or low for 8hrs. Take out ham shank. Process about half the bean mixture either in a blender/processor or with an immersion blender (what I do) and then return it to the crock pot. Add back shredded meat from ham shank, and the corn. Cook 1 more hour. (This is usually when I’ll make some corn bread) Add cilantro and lime, and serve.
Can serve with sour cream and cheddar cheese to make it more chili like- or as is. (I like it as is)
Great with corn bread!
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