Reviewed: Sep. 30, 2008

Recipe is great, I tried a few things a little different. I waited until almost the very end to puree. Wait until you have added the onions and ham ( I doubled ham as well) and added tomatoes then you puree it. It turned out great, wife loved it!

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Blake

	Cooking Level: Intermediate
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Reviewed: Jun. 24, 2008

This recipe looked quick and easy, but it took almost 3 hours to cook the beans soft enough to wear my husband would eat it. I'll definitely soak the dry beans the night before or use can beans (rinsed). I added chopped green peppers, garlic, oregano, and cumin for some extra flavor. Turned out tasty with some white rice and a dollup of sour cream!

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Terra Lou

	Cooking Level: Intermediate
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Reviewed: Jun. 1, 2008

This recipe might have been good for others, but it didn't work for us.

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tat2whttrsh

	Cooking Level: Expert Living In: Puyallup, Washington, USA
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Reviewed: May 1, 2008

Definitely omit the 1 tblspn salt. The amount of sodium in this recipe was unfortunately overpowering. I would also recommend using a full 16 oz. bag of black beans, if using 2 cups measured you will get a thinner soup.

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FieldGreens

	Cooking Level: Intermediate Home Town: Newcastle, California, USA
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Reviewed: Apr. 10, 2008

This was surprisingly nice and very easy. I boiled the beans with the ham the night before, and left them in the fridge overnight. Then I could skim off all the fat and the beans had a terrific flavor.

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brandergal

	Cooking Level: Intermediate Home Town: St. Ignatius, Montana, USA Living In: Kalispell, Montana, USA
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Reviewed: Apr. 7, 2008

I used this as a guide and it was great. I pureed all the beans and used two ham hocks, and all chicken stock. Added garlic garlic from Tastefully Simple, some Bacon Bacon as well. Cooked another cup of beans and transferred all to crock pot and let cook all day. No tomatoes, did three caps of white vinegar. Oh, I added a little Port..(splash)..Served all over a bed of leftover Spanish Rice and drizzled sour cream over the top. Great basic recipe! Will use this again!

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Darnelle

	Cooking Level: Expert
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Reviewed: Mar. 3, 2008

I used smoked pork shanks and only used 1-1/2 tsp salt. Still very salty. Will not add any salt next time. Forgot all about adding vinegar. oops. Recipe overall was not what I was looking for, but ok. Will try to tweak it some more.

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Todd

	Cooking Level: Expert Living In: Janesville, Wisconsin, USA
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Reviewed: Jan. 2, 2008

Very good. I followed other comments and replaced the vinegar with Tabasco and used Rotel tomatoes in placed of fresh. I also substituted smoked sausage for the ham bone and ham. Next time I am adding more smoked sausage and beans (I like a thicker soup) and using a bit less Tabasco if I use Rotel, but the same amount if regular canned tomatoes.

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Bruce W Cory


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Reviewed: Dec. 12, 2007

This is a really good soup! I cooked the beans in chicken broth, and I sauteed chicken with the onions and tomatoes instead of ham. I also added a some minced garlic and some red pepper. Very good! I'm keeping this recipe!

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Sherry

	Cooking Level: Expert Home Town: Mena, Arkansas, USA Living In: Fayetteville, Arkansas, USA
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Reviewed: Dec. 5, 2007

This recipe did not work out well for me at all. It was extremely salty and not like a soup at all. Will not attempt to try again.

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Rarie101

	Cooking Level: Intermediate
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Reviewed: Nov. 25, 2007

Too much salt! Next time I'll decrease it to 1 teaspoon, I think. It's a good soup anyway.

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Emily


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Reviewed: Nov. 11, 2007

This was so easy to make. I soaked the beans for extra tenderness, and ended up using a smoked turkey leg instead of the ham bone. When it was done, I pulled the meat off the bone and used that instead of the cubed ham. I also added garlic, black pepper, and a little cayenne, as well as a little extra salt since the turkey was not as salty as a ham bone would have been. I followed the rest of the recipe exactly, and it was really quite good.

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JLM


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Reviewed: Oct. 2, 2007

The broth for this soup was wonderful and so fragrant. I also prefer to eliminate the vinegar and added a clove of minced garlic to the sautee. I also added rice and corn to the mix. It was excellent.

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Suzy Homemaker

	Cooking Level: Expert
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Reviewed: Sep. 16, 2007

First of all my family loved this recipe.I did not use any salt,I used a pork hock instead of a ham bone and used 1 tsp of red wine vinegar instead of 1 Tbsp of distilled white vinegar. My mom has this account on allrecipes.com. I made this soup for a class project!

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Elizabeth McInerney


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Reviewed: Jul. 3, 2007

This recipe is delicious! I used two ham hocks instead of the ham bone. I also added two cans of black beans and 1 Tbs. of liquid hickory smoke. Do not omit the vinegar! I prepared yellow rice to compliment the meal. This soup is just so yummy!!!Next time I will try adding two cloves of garlic and some hot sauce.

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Diane Terrizzi

	Cooking Level: Professional Living In: Wesley Chapel, Florida, USA
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Reviewed: Jul. 2, 2007

I used what I had on hand - meaning, no ham - I used pork sausage. I also should have read the recipe all the through, instead I sauted the onions and tomatos first and added them all together with a clove of garlic in the slow cooker and cooked it all day. Very good.

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Cat

	Cooking Level: Expert Home Town: Springfield, Illinois, USA Living In: Grand Junction, Colorado, USA
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Reviewed: May 18, 2007

OMG!! This is beyond great, 5 stars is not nearly enough I have eaten "hocks & beans" all my life - but I have never had anything close to this. Absolutely delish! I used pintos & omitted the vinegar, a new all time favorite, thank you for sharing... =p

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Black Bean Soup I

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tat2whttrsh

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