Black bean soup is one of the best comfort foods especially in winters. It is also a very healthy dish and you can make many innovations to it.
Dried black beans (about 2 cups), rinsed, soaked in 4 quarts of water overnight or 6 hours and then drained – 1 Pound
Smoked ham hock or shank – 1 lb
Bay leaves – 2
Water – 5 cups
Baking soda – ⅛ teaspoon
Salt – ½ teaspoon
Olive Oil – 4 tablespoon
Yellow onion (chopped fine) – 1
Sweet potato (chopped into ½ inch pieces) – 1
Carrot – ½
Celery rib – 1
Salt – ½ teaspoon
Garlic cloves (minced) – 4
Ground cumin – 1 tablespoon
Chilli powder – 1 teaspoon
Chicken stock – 2 cups
Molasses – 1 tablespoon
Red bell pepper – 1
Lime juice – 3 tablespoon
Chopped Fresh Cilantro
Avocado, peeled and chopped
Take a 4-quart thick-bottomed pot and put your beans and ham cock into it. Follow up by adding five cups of water, bay leaves, salt and baking soda. Turn on the heat, bring the water to boil. Reduce the flame and let the mixture cook for nearly one and a half hour. Now remove the ham cock and split the meat into small pieces.
Now take an 8-quart thick bottomed pot, place it on medium high flame, and heat the olive oil. Add onions, celery, sweet potato and ½ teaspoon of salt, and cook until the potatoes and onion become light brown. This will take about 15 minutes. Switch the flame to medium after that, add cumin, chili powder, and garlic, and cook for another two minutes.
Beans, their cooking liquid, chicken stock, molasses, and bell pepper are then introduced to the pot and the mixture is then cooked for 2- to 30 minutes on slow heat.
Remove nearly half of the soup and put it into the blender. Blend it till the mixture has smooth consistency. Add back to the pot. Add some lime juice and do the desired seasoning.