Black Bean soup with Salsa Cream
Prep – 20 mins. Cook -30 – 90 mins. Serves 6
2 cans black beans, drained (or 2 cups (14 oz./440g) dried black beans
2 T. Canola oil
2 Yellow onions, finely chopped
3 cloves garlic, minced
1 or 2 jalapeno peppers, seeded and minced (I use some red pepper flakes to taste and avoid the mess)
1 small red bell pepper, diced
1 t. ground cumin
1 t. dried coriander
1 t. dried oregano
8 cups (64 fl. oz./ 2 l) water
1 ham hock (you can also use 1-2 t. of Liquid smoke to avoid the ham)
2 T. lime juice
2 T. minced fresh cilantro
Salt and pepper to taste
For Salsa Cream
½ cup (4 oz./125 g) low fat sour cream
2 T. lime Juice
2 T. salsa (your choice of brand)
Salt and pepper to taste
Follow the instructions on the package to prepare the dried beans
In a large stock pot, heat oil and add the onions. Sauté about 3 minutes. Add the jalapeno/red pepper flakes, garlic, bell pepper, cumin, coriander, and oregano. Sauté, stirring frequently until the vegetables have softened and the mixture is very fragrant.
Add the beans, water and ham hock, cover partially, and simmer until ham is tender, about 30 – 40 minutes (if using dried beans, 1 – 1 ½ hours). Removed from heat and remove the ham hock. Clean the bones and return ham to pot.
Serve chunky or pureed. Put the soup through a blender or food processer and return the soup to the pot. Add the lime juice, minced cilantro and salt and pepper to taste. Reheat over medium heat, if necessary. It is also tasty served just warm.
Just before serving, make salsa cream. In a small bowl, combine the sour cream, salsa, lime juice, salt and pepper. Stir until combined.
Ladle the soup into bowls and garnish each with a dollop of salsa cream and a cilantro spring. We’ve also been known to add avocados as a garnish.
2 cans black beans, drained (or 2 cups (14 oz./440g) dried black beans
2 T. Canola oil
2 Yellow onions, finely chopped
3 cloves garlic, minced
1 or 2 jalapeno peppers, seeded and minced (I use some red pepper flakes to taste and avoid the mess)
1 small red bell pepper, diced
1 t. ground cumin
1 t. dried coriander
1 t. dried oregano
8 cups (64 fl. oz./ 2 l) water
1 ham hock (you can also use 1-2 t. of Liquid smoke to avoid the ham)
2 T. lime juice
2 T. minced fresh cilantro
Salt and pepper to taste
For Salsa Cream
½ cup (4 oz./125 g) low fat sour cream
2 T. lime Juice
2 T. salsa (your choice of brand)
Salt and pepper to taste
Follow the instructions on the package to prepare the dried beans
In a large stock pot, heat oil and add the onions. Sauté about 3 minutes. Add the jalapeno/red pepper flakes, garlic, bell pepper, cumin, coriander, and oregano. Sauté, stirring frequently until the vegetables have softened and the mixture is very fragrant.
Add the beans, water and ham hock, cover partially, and simmer until ham is tender, about 30 – 40 minutes (if using dried beans, 1 – 1 ½ hours). Removed from heat and remove the ham hock. Clean the bones and return ham to pot.
Serve chunky or pureed. Put the soup through a blender or food processer and return the soup to the pot. Add the lime juice, minced cilantro and salt and pepper to taste. Reheat over medium heat, if necessary. It is also tasty served just warm.
Just before serving, make salsa cream. In a small bowl, combine the sour cream, salsa, lime juice, salt and pepper. Stir until combined.
Ladle the soup into bowls and garnish each with a dollop of salsa cream and a cilantro spring. We’ve also been known to add avocados as a garnish.