Black Bean Soup
2 tbsp vegetable oil
1 onion, chopped
3 garlic cloves, chopped
1 tsp cilantro
3 tsp chili powder
1/2 tsp oregano
3 cans black beans
black pepper to taste
In large pot over medium heat, cook onion in hot oil for five minutes. Stir
in spices.
Puree one can of beans, add to pot. Add remaining cans of beans (draining
liquid from one).
Reduce heat and simmer for 15 minutes, stirring often. Add black pepper
to taste.
Garnish with salsa, cheese, and herbs.
Black Bean Soup
1 lb. black beans
3 T. unsalted butter
1 large onion, finely chopped
1 carrot, finely chopped
6 C. chicken stock
1 1/2 t. chicken-flavored soup base
1 smoked ham hock
3/4 C. diced ham
1 t. ground cumin
Salt
Ground black pepper
Soak beans in cold water overnight, filling pot with water to about 3 inches
above beans. Drain beans; set aside.
Melt butter in a heavy stockpot. Add onion and carrots. Place a sheet of
aluminum foil or parchment paper over vegetables, then cover pot with lid.
Cook over medium heat until vegetables are soft, about 5 to 8 minutes. Do
not brown.
Stir in chicken stock and chicken base. Add ham hock. Cook until ham hock
is tender, about 30 minutes. Add beans; cook until tender, about 60 minutes
more. Remove ham hock. When cool enough to handle, remove meat from bone,
dice and add to beans.
Stir in diced ham and ground cumin. If soup is too thin, crush some
beans in the pot or remove some beans and puree, adding them back to the soup.
If soup is too thick, add more chicken stock. Season with salt and pepper
to taste.
Yield: 6 generous servings.