Food Network: Black Bean Soup

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Black Bean Soup
Recipe courtesy Food Networks Kitchens

Ingredients
1 pound black beans, picked over, rinsed and drained
2 tablespoons extra-virgin olive oil
1 medium onion, diced
1 carrot, diced
2 cloves
1 head garlic, halved crosswise
2 bay leaves
2 teaspoons dried oregano
2 smoked ham hocks, about 1 1/2 pounds (substitute ham or bacon)
9 cups water
2 teaspoons kosher salt
1/4 to 1/3 cup dry sherry or dark rum
Freshly ground pepper
1/2 to 1 teaspoon balsamic vinegar

Optional serving garnishes: Sour cream or creme fraiche, minced scallion or chives, crumbled cheese
such as feta, queso fresco, or grated cheddar, diced red bell pepper, diced avocado, or minced
jalapeno.

Instructions
Put the beans in a large saucepan and cover with cold water by 2-inches.
Bring to a boil and cook for 5 minutes. Remove from the heat, cover, and set aside for 1 hour.
Drain, and reserve the beans.

In a large soup pot heat the oil over medium to medium-high heat. Add the onions and carrots, and
cook until lightly brown, about 10 minutes. Stick the cloves in the halves of the garlic. Add to the
pot with the bay leaves, oregano, the beans and hocks. Add the water and bring to a full rolling
boil. Season with 2 teaspoons salt. Adjust the heat to maintain a simmer, cook until beans and meat
are tender, about 1 1/2 hours.

Pull the pot off the heat and cool slightly. Remove the hocks from the soup, set aside to cool.
Remove the meat from the hocks, discarding the bones, fat and skin. Cut the meat into small cubes

and reserve. Puree the soup, with an immersion blender or in batches in a blender until smooth.
Additional water can be added to desired consistency. Add the sherry and vinegar and combine well.
Return the soup to medium heat and simmer with the reserved meat. Season with additional salt and
pepper, to taste. To serve, divide the soup among warmed bowls, and top with one or more of the
garnishes, if desired.

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