Black Bean Soup

 
Black Bean Soup-2.jpg

Ingredients

  • 1 lb Dried Black Beans

  • 1 Smoked Ham Hock

  • 4 Cloves Garlic, Minced

  • 2 Yellow Onions, Chopped

  • 1 Green Bell Pepper, Chopped

  • 1/4 Bunch Fresh Cilantro, Chopped

  • Extra-Virgin Olive Oil

  • 2 Sprigs Fresh Oregano, Chopped

  • 1 Bay Leaf

  • 2 Tablespoons Ground Cumin

  • 1 Jalapeno, Minced

  • 1 Lime, Zested

  • 1-3/4 Quarts Low-Sodium Beef Stock

  • Kosher Salt

  • Freshly Ground Black Pepper

Preparing The Meal

Set a large pot over medium heat and add a 2 tablespoons of olive oil. Then, add the oregano and cumin, along with the minced garlic, onion, bell pepper, and cilantro, and saute for 5 to 10 minutes, until fragrant. Then, add the black beans, ham hock, bay leaves, jalapeno, and stock. Partially cover the pot, and simmer for about 2 hours, or until the beans are tender. When the beans are cooked, remove the bay leaves and the ham hock. Cut ham meat off the bone, cut into pieces and set aside.

Next, use a blender (or immersion blender) to puree about 1/3 of the beans and stock to thicken up the soup. Season with salt and pepper to taste. Then, add ham meat back into the soup and stir to combine.

To make the crema, combine the sour cream and lime zest. To serve, ladle soup into a bowl, and top with a spoonful of lime crema and fresh cilantro. Enjoy immediately.

 
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