Dec 2, 2007
Black Bean Soup
- 4 oz bacon,diced
- 1 habanero, minced
- 6 cloves garlic, sliced
- 1 onion, minced
- 1 yellow bell pepper, minced
- 2 tsp cumin
- 2 bay leaves
- 3/4 cup dry sherry
- 1 smoked ham hock
- 2 cups canned black beans, rinsed, drained
- 10 cups beef stock
- sour cream
- sea salt and cracked pepper
- Saute the bacon in a dutch oven until crisp and then stir in the habanero, garlic, onion, and yellow pepper. Saute until tender.
- Stir in the cumin, bay leaves and sherry. Bring to a simmer and sprinkle in cracked pepper.
- Add the ham hock and the beans and pour in the beef stock.
- Bring to a low boil, cover partially and simmer 1 hour.
- Season to taste.
- Serve with a dollop of sour cream.
yummy, flavourful, and not too thick
The habanero makes it pretty spicy, buti thought it was the perfect amount of heat.