Slow: Place beans in a large pot or bowl and cover with water by at least three inches.Whichever method you choose, pick through the beans first to remove any pebbles and shriveled looking beans and give them a quick rinse. Here are two methods, the traditional slow soak and a convenient fast soak. Top with a dollop of sour cream, if using, and garnish with cilantro. Ladle soup into bowls, giving it a good stir with the ladle to make sure everyone gets plenty of beans, vegetables and meat. This happened late in the cooking process for me.Īdd lime juice and adjust seasoning with salt, if needed-the ham hock will provide plenty of saltiness, so you probably won’t need much. As the soup simmers, you may get a bit of foam on the top. Meanwhile, when ham hock has cooled enough to handle, remove the skin, fat and bones and chop the meat into small pieces. Return to pot.īring to a boil, reduce heat and simmer, uncovered, for 1/2 hour or more. Transfer 4 cups of soup to food processor and carefully purée (do this in two batches, if necessary). Season generously with fresh ground black pepper, but don’t add any salt at this point. Remove and discard bay leaves add vegetable mixture and tomatoes to pot. Using tongs, transfer ham hock to shallow bowl and set aside. Remove pan from heat and toss vegetables to combine. Cook until fragrant, about 45 seconds, stirring constantly. Clear a space in center of pan, drizzling in extra oil if needed, and add garlic and cumin. Toss to coat with oil and sweat vegetables for 4 or 5 minutes, stirring frequently. Add onion, bell pepper, jalapeño pepper, carrots and celery. Meanwhile, heat 2 tablespoons oil in a large sauté pan or skillet. Reduce heat and simmer, covered, for 1-1/2 hours. Add water and bay leaves and bring to a boil. Place soaked beans and ham hock in large, heavy stock pot or Dutch oven. With the volume of soup this recipe produces, the pepper doesn’t make it fiery-it just delivers a tingly kick, giving it another layer of interest.ġ pound dried black beans, soaked (see Kitchen Notes for fast and slow soaking methods)ġ large jalapeño pepper, finely chopped (see Kitchen Notes)Ģ tablespoons fresh lime juice (see Kitchen Notes) And the jalapeño pepper, while only subtly affecting the taste, brings needed heat. Speaking of flavors, the many potent ingredients-cumin, garlic, celery, bell pepper and even the smoked ham hock-each add their distinctive flavors without taking over the dish. It gets better when allowed to rest in the fridge and let the flavors blend. This is a great soup to make a day ahead. Most versions I found when I started thinking about making it took their inspiration from the American Southwest. Its origin has been credited to Mexico, Michigan, Puerto Rico, Cuba, Central America, Europe… Lydia over at Soup Chick even makes a delicious sounding Korean-style black bean soup. The prolific Anonymous once said, “Success has many fathers, while failure is an orphan.” Black bean soup must be successful indeed. My first thought was black-eyed peas, but there was also a bag of dried black beans in the pantry with similar faded youth issues. This soup started with a remembered ham hock not getting any younger in the freezer. As Marion points out in a post about a 6-inch tall fop on her blog, 9591 Iris, there has been no measurable snow in Chicago for more than 300 days.īut strange or not, it’s still winter, and that had me thinking soup. And on top of everything else, it isn’t snowing. Last Friday, for instance, the high flirted with 60✯. Don't crowd the pan or you won't get nice brown color.Lots of big flavors-cumin, garlic, celery, red bell pepper, tomatoes, jalapeño pepper and smoked ham hock-blend into a satisfying soup with a Southwestern kick. Working in batches, brown the seasoned chicken in oil. Or, serve them as a garnish or side with the soup. (Note: You can cut the roasted jalapenos into bite sized pieces and add them to the soup during the last 5 to 10 minutes of cooking.Remove from heat, and sprinkle with the Sazon.Cook the jalapenos in the hot oil until brown on both sides and tender.Quarter them lengthwise, and carefully cut out the seeds and membrane. While the soup is simmering, heat 2 tablespoons of oil over medium high heat.Cook and stir until the rice is done, about 20 to 25 minutes. Stir in the uncooked rice, and reduce to a simmer.Stir to combine well, and heat to boiling. Add the water, black beans, undrained tomatoes, undrained corn, dry ranch mix, lemon or lime juice, salt and pepper.Add the chicken and cook until browned and no longer pink, about 6 - 7 minutes. Heat a soup pot or dutch oven to medium heat. Coat the chicken with 1 tablespoon of oil, and combine with the garlic, chili powder, and cumin. How to Make Southwestern Black Bean Soup: For the Southwestern Black Bean Soup
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