Ingredients
- 1 pound dried black beans
- 4 cloves garlic
- 2 onions, roughly chopped
- 1 green 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
- 1 3/4 quarts low-sodium chicken stock
- Kosher salt and freshly ground black pepper
Crema:
- 1 cup sour cream
- 2 teaspoons lime zest
- Lime wedges, for garnish
- Cilantro sprigs, for garnish
Directions
Pick through the beans and discard any debris - wash under cold running water. In a food processor, add garlic, onion, bell 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, 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 or immersion 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 fold ham meat back into the soup.
Make the crema by combining sour cream and zest. Serve each soup with a spoonful of lime crema, a squeeze of lime and some fresh cilantro.
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By mary1124
Lake Forest, IL
on January 08, 2013
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This is FANTASTIC!!!! The depth of flavor is amazing and quickly accomplished! I followed the recipe with the exception of the beans...I used 4 cans of black beans rinsed. I was concerned that 2tablespoons of cumin would be too much but it was just the right amount. I was concerned that the one jalapeño would make it too spicy for my children...it was just right. I added extra jalapeño diced with sour cream and minced purple onion on top.
By CaliforniaFresh
Modesto, CA
on November 11, 2012
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Incredible soup! I have tried quite a few recipes for black bean soup, and nothing comes close to this.It has the perfect balance of seasonings, and the lime crema brought a freshness to the flavors. I have made it twice, soaking the beans the first time, then leaving that step out the second time. I prefer them soaked; the soup was silkier. My family enjoyed the "al dente" beans in the "unsoaked" attempt, as well, though.
By Krissyd12
NJ
on August 23, 2011
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This recipe was delicious! Each ingredient added its own layer and resulted in an extremely flavorful and cohesive dish. I made it for my boyfriend and myself, both bonefide foodies and it was a hit. I didnt have time to go to the butcher for ham hocks so I used a smoked ham steak, cut it into 3 large pieces and let it cook in the dish as the hock would. Took it out and diced it and added it back after pureeing half the bean soup. Perfect.
Read all 9 reviews