Ingredients
4 cups (2 pounds) dried black beans2 celery ribs, chopped1 medium onion, chopped1/2 cup chopped green pepper1 tablespoon canola oil3 garlic cloves, minced2 smoked ham hocks7 cups water2 cans (4 ounces each) chopped green chilies2 teaspoons chicken bouillon granules1/2 teaspoon sugar3 bay leaves1 teaspoon chili powder1 teaspoon ground cuminPinch pepper1 pound fresh kielbasa or Polish sausage links1 can (14-1/2 ounces) diced tomatoes, undrained
Preparation
Soak beans according to package directions. Drain and rinse beans, discarding liquid.
In a Dutch oven, saute the celery, onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Add the beans, ham hocks, water, chilies, bouillon, sugar and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender.
Meanwhile, in a large skillet, cook kielbasa until a thermometer reads 160°. Cut in half lengthwise; slice into 1/4-in. pieces. Add kielbasa and tomatoes to soup.
Remove ham hocks; cool slightly. Remove meat from bones; cut into cubes. Return to soup and heat through. Discard bay leaves.
