Black Bean Soup
Ingredients
- 1/2 pound smoked slab bacon
- 1 1/2 cup onions, finely chopped
- 1 1/2 cup celery, finely chopped
- 1 1/2 cup carrot, finely chopped
- 2 tbsp garlic, finely minced
- 4 tbsp cumin
- 1 1/4 tsp thyme
- 1 bay leaf
- 1 tsp black pepper
- 1/4 c fresh oregano (1 T dried)
- 1 pound black beans (approximately 3 cups)
- 3 tablespoons tomato paste
- 12 cups chicken broth (3 quarts, canned = 2 1.4 kg or 3lb+ cans or fresh)
- 6 tablespoons fresh lime juice
- 1/4 tsp cayenne pepper
- salt
- 1/2 c fresh coriander (cilantro)
- sour cream and salsa to garnish
Instructions
Slice and reserve the bacon rind. Cut the bacon into quarter-inch cubes. Put the bacon and rind into a heavy kettle or casserole and cook, stirring often, until the fat is rendered. The bacon should be well-browned and crisp. Add onions, celery, carrots, bay leaf, garlic, 3 T of the cumin, thyme, black pepper, and oregano. Stir to blend and cover. Cook approximately 5 minutes over moderately low heat. Do not allow the mixture to burn. Add the dry beans (cleaned of rocks etc) and mix together. Cover and let stand 30 minutes, then add the tomato paste and stir briefly. Add the chicken stock and bring to a boil. Cook, covered over moderate approximately 2.5 hours, skimming the surface to remove foam occasionally. The soup is ready when the beans are soft and some of them have disintegrated. Stir in the lime juice, cayenne pepper, salt, coriander, and remaining cumin. Remove and discard the bacon rind and Bay leaf. Ladle the soup into individual bowls. Garnish with sour cream and salsa on top.
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