Black Bean Soup
Ingredients
- 1 pound dried black beans
- 1 pound smoked ham hock
- 2 bay leaves
- 5 cups water
- 1/8 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons extra virgin olive oil
- 2 cups yellow onion
- 1 medium sweet potato
- 1 carrot
- 1 celery rib
- 1 teaspoon salt
- 4 garlic cloves
- 1 tablespoon ground cumin
- 2 teaspoons chile powder
- 2 cups chicken stock
- 1 tablespoon molasses
- 1 red bell pepper
- 3 to 4 tablespoons lime juice
- Salt
- fresh cilantro
- Sour cream
- Avocado
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Instructions
- Place beans and ham shank or hock in a 4-quart, thick-bottomed pot. Add 5 cups water, bay leaves, salt and baking soda. Bring to a boil. Then, reduce heat to a low simmer. Cover and let cook 1 hour 15 minutes to 1 hour 30 minutes, until beans are tender. Remove bay leaves.,Pressure cooking instructions: If you have a pressure cooker, you can save time by putting the un-soaked dry beans and the ham shank into a pressure cooker. Add 5 cups of water, 2 bay leaves, baking soda, and salt. Cook at high pressure for 20 minutes, and do a natural release of pressure for 10 minutes before completely releasing the pressure. Remove and discard the bay leaves.
- Remove the ham shank or hock from the pot. Cut the ham meat away from the bone and cut into small, bite-sized pieces. Set aside.
- While the beans are cooking, heat olive oil in a large 6- to 8-quart thick-bottomed pot on medium high until the oil is hot, but not smoking.,Add the onions, celery, carrot, sweet potato, and 1/2 teaspoon of salt. Cook, stirring occasionally, until lightly browned and softened, 10 to 15 minutes.,Reduce heat to medium, add the cumin, chile powder, and garlic. Cook for an additional 2 minutes, stirring constantly.
- Once the beans are tender, add the beans, their cooking liquid, chicken stock, molasses, and bell pepper to the pot with the onion mixture.,Bring to a boil, then reduce heat to a simmer. Cook, stirring occasionally, for 20 to 30 minutes.
- Using an immersion blender, purée about a third of the soup. Or remove about 3 cups of the soup to a blender and purée it, return it to the soup.
- Return the reserved ham pieces to the soup to serve. Add 3 tablespoons of lime juice. Adjust the seasonings to your tastes. If on the sweet side, add a bit more lime juice. Add more salt to taste.,Serve with garnishes.,Note that the soup may continue to thicken. If you would like it thinner, just add some water to desired consistency.
Source
Original recipe: View Original