Wednesday, August 10, 2011

Black Bean Soup

1 lb. black beans, rinse well and place in a large bowl, cover with water and soak over night.
2 Tbsp. olive oil
2 medium onions, chopped ( save some for garnish )
1 red bell pepper, chopped
2 celery stalks, chopped
1 jalapeno, minced
3 garlic cloves, minced
1 Tbsp. cumin
4 cups of water
2 cups of brewed coffee
1 ham hock
2-3 bay leaves
sea salt and pepper to taste
sour cream ( at least 6 Tbsp.) and cilantro for garnish
Heat oil in soup pot over medium high-heat. Add onions (except some for the garnish), bell pepper, celery, jalapeno, and garlic. Cook for 5-7 minutes. Add cumin and cook for 1 more minute. Pour in water, drained beans, coffee and add ham hock. Stir and add bay leaves. Skim off nay foam from the beans from the top. Reduce heat and simmer for 1 1/2 hours. Season with salt and pepper. Puree half of the soup in a blender and return to the pot. Trim the meat from the ham hock and stir back into the soup. Serve with a dollop of sour cream, onion and cilantro for garnish. Great fall dish to warm your belly!