SOPA DE FRIJOLES NEGROS -- BLACK BEAN SOUP

SOPA DE FRIJOLES NEGROS -- BLACK BEAN SOUP image

Yield 8-10

Number Of Ingredients 27

Previous Next

1 Tablespoon Bacon Fat
1 Cup Chopped Yellow Onion
1/2 Cup Chopped Carrot
1/2 Cup Chopped Celery
1/2 Cup Chopped Red Pepper
1 1/2 Teaspoon Minced Garlic
1 Pound Dried Black Beans
3 Quarts Chicken Or Turkey Stock
2 Pounds Smoked Ham Hocks or Necks
1 1/2 Tablespoon Chopped Chili in Adobo Sauce
1 teaspoon Ground Cumin
1 Bay Leaf
1/2 teaspoon Dried Thyme Leaves
1/2 teaspoon Mexican Oregano
1/2 teaspoon Ground Ancho Chili Powder
1/2 teaspoon Ground Chipolte Chili a Powder
1/2 teaspoon Salt
3/4 teaspoon Ground White Pepper
1 1/2 Tablespoon Apple Cider Vinegar
1 1/2 Tablespoon Granulated Sugar
For Garnish:
Sour Cream
Minced Red Onion
Diced Tomato
Diced Avocado
Torn Fresh Cilantro Leaves
Wedges of Fresh Lime

Steps:

1. Pick through black beans, place in pot, cover with tap water and let soak overnight. 2. Heat bacon fat in 6-8 quart stock pot. Add onion, carrot, celery, red pepper and garlic. Sauteed until vegetables are tender. 3. Add chicken stock, ham hocks, drained beans and all spices. Bring to the boil, then simmer, partially covered for about 2 1/2 until beans are exceedingly tender. 4. Remove from heat, and remove ham bones and bay leaf. Combine vinegar and sugar and add to soup. 5. Using a slotted spoon, remove about 1 1/2 cup beans and reserve. Using an immersion blender, purée soup until reasonably smooth. Add back reserved beans. 6. Reheat soup, ladle into bowls, and garnish with a dolop of sour cream, chopped red onion, diced tomato, diced avocado and torn cilantro leaves. Sprinkle a squeeze of fresh lime juice atop all.