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Rinse the beans. Put the beans, water and EPAZOTE in a stock pot. Make sure the beans are covered by the water. Bring to a boil. Reduce the heat and simmer for 2 minutes. Remove from the heat, cover, and let stand for 1 hour. Or, you may soak the beans in the water and EPAZOTE overnight in a covered pan. Do not drain.
Bring the beans and liquid to boiling. Add the ham bone or ham hocks. Reduce the heat, cover, and simmer for 1 hour or until the beans are nearly tender. Remove the ham or hocks. When the ham is cool enough to handle, remove the meat from the bones and chop. Discard the bones and return the meat to the soup. Add the potatoes, carrots, celery, onion, THYME, SOUP BASE, PEPPER and hot sauce. Stir well to dissolve the SOUP BASE. Cover and simmer for 30 minutes or until the vegetables are tender.
Prep. time: 20 minutes plus bean soaking time
Cooking time: 90 minutes
Serves: 8-10
Nutritional Information:
Servings 10; Serving Size 1 cup (264g); Calories 310; Calories from fat 80; Total fat 9g; Cholesterol 35mg; Sodium 310mg; Carbohydrate 38g; Dietary Fiber 13g.
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