Crock Pot Chipotle Ham and Bean Soup
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
1 pound Dry Great Northern or Small White Beans, Soaked Overnight
3 Pound Smoked Ham Hock Or Smoked Ham On Bone
4 stalks Celery, Chopped
5 whole Large Carrots, Chopped
1 whole Chipotle Pepper, rehydrated in hot water and chopped
1 whole Medium Onion, Chopped
5 cloves Garlic, Minced
1 teaspoon Thyme
1 teaspoon Rosemary
1 teaspoon Garlic Powder
2 cups Chicken Broth
4 cups Water
Salt and Pepper To Taste
Yield: 6 Servings
Add soaked beans, ham, celery, carrots, chipotle pepper, onion, garlic, rosemary, garlic powder, chicken broth and water to Crock Pot. Cook soup on low for 6 hours on Hi or 8-10 hours on low or until beans are tender. Taste soup. Salt if needed and pepper to taste.
Adapted from serenabakessimplyfromscratch.com