INGREDIENTS
1 lb black beans picked over
8 Cups chicken stocki
3 bay leaves
1 tbs cumin
1 tbs oregano
1 tbs chili powder
1 tsp chipolte pepper
3 cloves garlic smashed
1 tsp red pepper flakes
1 large carrot dice
1 large stalk celery diced
1 large onion diced
1 red pepper diced
2 jalapeno peppers diced
1 ham bone
1 can diced tomatoes (I use rotel)
1 can creamed corn
1 CUP SHREDDED CHEDDAR CHEESE
COOK BEANS FOR 1 HOUR IN ENOUGH WATER TO COVER BY ONE INCH.
ADD CHICKEN BROTH, BAY LEAVE GARLIC AND SPICES AND AND HAM BONE AND BRING TO A BOIL. ADD RED PEPPER FLAKES, DICED VEGGIES, TOMATOES AND GENTLY SIMMER UNTIL BEANS ARE SOFT. ADD CREAM CORN AND RETURN TO A SIMMER FOR 1/2 HOUR. MELT IN CHEESE.
SERVE WITH EXTRA SHREDDED CHEESE AND SOUR CREAM
