Cuban Black Bean Soup
Photo pending
Ingredients
- 1 pound dried black beans
- 4 cloves garlic
- 2 onions, roughly chopped
- 1 red bell pepper, seeded and roughly chopped
- 1/4 bunch fresh cilantro
- Extra-virgin olive oil
- 2 sprigs fresh oregano
- 2 tablespoons ground cumin
- 1 smoked ham hock
- 1 jalapeno, split, seeded and finely chopped
- 2 bay leaves
- 1 3/4 quarts low-sodium chicken stock
- Kosher salt and freshly ground black pepper
Optional:
- Chopped tomatoes, red onion and cilantro
- Crushed tortilla chips
- Sour cream +2 teaspoons lime zest
- Grated Cheddar cheese
Directions
- Pick through the beans and discard any debris - wash under cold running water.
- In a food processor add garlic, onion, pepper, and cilantro.
- Set a large pot over medium heat and add a 3-count of olive oil. Add the oregano and cumin.
- Add vegetable puree and saute until just fragrant, 7 to 10 minutes.
- Add beans, ham hock, jalapeno, bay leaves and stock.
- Slightly cover and simmer for 2 hours until beans are tender.
- When cooked, remove bay leaves and take out ham hock.
- Cut ham meat off the bone, cut into pieces and set aside.
- Using a 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 if desired, fold ham meat back into the soup.
- Garnish
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