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Prep Time: Cook Time: Total Time:
Makes 4 servings.
2 c. black beans
1 T. lard or rendered bacon fat
1 med. onion, diced
1 med. carrot, diced
1 clove garlic, minced
1 tsp. ground cumin
1 tsp. crushed oregano
1 can chipotle chiles in adobo sauce (5oz.)
8 c. chicken stock
1 lb. ham
1 T. white vinegar
salt and pepper
1 med. avocado, peeled and thinly sliced
sprigs of cilantro
1 c. sour cream
1 med. lime, cut into wedges
In a large saucepan, bring beans and water to boil for 2 minutes.
Set aside for 1 hour. Drain well.
Melt lard or bacon fat in a large pot over medium-high heat.
Add onions and carrots and saute until golden brown.
Add garlic, cumin and oregano and saute for an additional minute.
Remove 2 to 3 chipotle peppers (or to taste) from adobo sauce and mince. Add to onions with 1 T. adobo sauce.
Add beans, chicken broth and ham; bring to a boil.
Reduce heat and simmer until beans are tender.
Remove ham from soup and chop coarsely. Return to soup.
Continue to simmer until beans are turning to mush.
Add vinegar and season with sale and pepper to taste.
Serve soup topped with avocado slices, dollops of sour cream and cilantro sprigs.
Serve additional adobo sauce and lime wedges on the side.
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BLACK BEAN SOUP
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Category: Recipes
Prep Time: Cook Time: Total Time:
Makes 4 servings.
2 c. black beans
1 T. lard or rendered bacon fat
1 med. onion, diced
1 med. carrot, diced
1 clove garlic, minced
1 tsp. ground cumin
1 tsp. crushed oregano
1 can chipotle chiles in adobo sauce (5oz.)
8 c. chicken stock
1 lb. ham
1 T. white vinegar
salt and pepper
1 med. avocado, peeled and thinly sliced
sprigs of cilantro
1 c. sour cream
1 med. lime, cut into wedges
In a large saucepan, bring beans and water to boil for 2 minutes.
Set aside for 1 hour. Drain well.
Melt lard or bacon fat in a large pot over medium-high heat.
Add onions and carrots and saute until golden brown.
Add garlic, cumin and oregano and saute for an additional minute.
Remove 2 to 3 chipotle peppers (or to taste) from adobo sauce and mince. Add to onions with 1 T. adobo sauce.
Add beans, chicken broth and ham; bring to a boil.
Reduce heat and simmer until beans are tender.
Remove ham from soup and chop coarsely. Return to soup.
Continue to simmer until beans are turning to mush.
Add vinegar and season with sale and pepper to taste.
Serve soup topped with avocado slices, dollops of sour cream and cilantro sprigs.
Serve additional adobo sauce and lime wedges on the side.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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