Black Bean Soup
Serves: 2
Llewellyn Gorczany
1 January 1970
Based on User reviews:
52
Spice
47
Sweetness
46
Sourness
40
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
450 g
Black Bean (dried)4 cloves
Garlic2 sprigs
Oregano (fresh)2 tbsps
Ground Cumin1.75 quarts
Chicken Stock (low-sodium)1 cup
Sour CreamDirections:
1
Pick through the beans and discard any debris - wash under cold running water
2
In a food processor, add garlic, onion, bell pepper, and cilantro
3
Set a large pot over medium heat and add a 3-count of olive oil
4
Add the oregano and cumin
5
Add vegetable puree and saute until just fragrant, 7 to 10 minutes
6
Add beans, ham hock, jalapeno, and stock
7
Slightly cover and simmer for 2 hours until beans are tender
8
When cooked, remove bay leaves and take out ham hock
9
Cut ham meat off the bone, cut into pieces and set aside
10
Using a blender or immersion blender, puree just enough of the beans and stock (about a third of the total pot) to thicken up the soup and bring everything together
11
Season with salt and pepper and fold ham meat back into the soup
12
Make the crema by combining sour cream and zest
13
Serve each soup with a spoonful of lime crema, a squeeze of lime and some fresh cilantro