Black Bean Soup
Maria Guerra
I love black bean soup!
ingredients
- 1 pound dried black beans
- 3 tablespoons olive oil
- 4 cloves garlic
- 2 onions, roughly chopped
- 1 green bell pepper, seeded and roughly chopped
- 1/4 bunch fresh cilantro
- 2 sprigs fresh oregano
- 2 tablespoons ground cumin
- 1 smoked ham hock
- 1 jalapeno, split
- 1 3/4 quarts low-sodium chicken stock
- Salt and pepper
- Crema:
- 1 cup sour cream
- 2 teaspoons lime zest
- Lime wedges, for garnish
- Cilantro sprigs, for garnish
directions
- 1
Pick through the beans and discard any debris - wash under cold running water. In a food processor, add garlic, onion, bell pepper, and cilantro.
- 2
Set a large pot over medium heat and add olive oil. Add the oregano and cumin. Add vegetable puree and saute until just fragrant, 7 to 10 minutes. Add beans, ham hock, jalapeno, and stock. Slightly cover and simmer for 2 hours until beans are tender.
- 3
When cooked, remove bay leaves and take out ham hock. Cut ham meat off the bone, cut into pieces and set aside.
- 4
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. Season with salt and pepper and fold ham meat back into the soup.
- 5
Make the crema by combining sour cream and lemon zest. Serve each soup with a spoonful of lime crema, a squeeze of lime and some fresh cilantro
Source: Maria
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