1 1/2 TBS Olive Oil
2 Cloves Garlic, chopped fine
1 Medium Onion, chopped
1 Jalapeno, chopped fine OR 3-4 Anaheim Chiles, roasted, peeled and chopped
1 tsp Kosher Salt
1 tsp Ground Cumin
2 cups Chicken Broth
Three 15 oz cans Black Beans
Sour Cream, Cilantro, Green Onions for garnish
Optional: 1 tsp Frank's Red Hot Sauce
Pinch Red Pepper Flakes
Ham Hock
Saute garlic, onions, jalapenos and salt for about 5-6 minutes; stir occasionally; until soft. Add cumin (this is where you would add the Frank's or red pepper flakes or chipotle peppers or any other spice to your liking) and cook for about one more minute. Add chicken broth and two cans black beans. Over medium high heat, bring to a boil, then reduce heat and simmer for 10 minutes. Using an immersion blender, blend until the consistency you desire is achieved. Add the last can of beans to add texture and cook for ten more minutes. Salt and pepper to taste.
Serve with your favorite toppings - sour cream, chopped cilantro, grated cheese, green onions!
***This recipe is easy to adjust to your spice level - if you don't want too much heat, try only half of the jalapeno...to kick it up, add the red pepper flakes or cayenne pepper!
***If you use the ham hock, be careful of the amount of salt added.
***This recipe can easily be vegetarian by using vegetable broth instead of chicken broth.
