Ingredients
Scale
1 lb. dried black beans soak overnight or 3 cans of black beans
6 cups chicken broth
1 can Rotel tomatoes or petite diced tomatoes
1 large ham hock
1 onion, diced
1 jalapeno, minced
2 cloves garlic minced
1 Tbls. chili powder
1 Tbls. cumin
1/2 tsp. oregano
½ tsp. onion powder
1/2 tsp. paprika
1 tsp. each salt and pepper
1/3 cup vinegar
Ingredients for Serving:
cheddar cheese
sour cream
avocado
red onion
tortillas
tortilla chips
Instructions
Rinse the beans and place in slow cooker. Cover with a few inches of water and place lid on top. Let beans soak overnight.
Drain the beans and add back to slow cooker along with ham hock, onion, rotel or diced tomatoes, jalapeno, garlic, all the seasonings and chicken broth (add canned beans here if using).
Cook on low for 10 hours or high for 6-7 hours.
Remove the ham hock onto a plate, remove any meat you can find off the ham hock, shred and put into the beans.
Add the vinegar into the soup mix and stir. Season to taste with salt and pepper.
If desired, use an Immersian blender or regular blender to puree half the soup.
Serve with the favorite fixings.