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Black Bean Soup
Ham hocks lend an added layer of salty flavor to this dish, so seek out a butcher if your grocery store doesn’t carry them. This soup freezes well, so whip up a big
batch!
Makes 3 quarts
Ingredients
1 pound ham hocks, split
1 pound black beans, soaked in fresh water overnight
2 onions, chopped
4 cloves garlic, minced
2 cups beef broth
Juice of 1 fresh lime
1 large (¹⁄2 pound) Idaho or Yukon Gold potato, peeled and chopped
2 carrots, peeled and cut up
2 jalapeño peppers, cored, seeded, and chopped
1 tablespoon ground cumin
1 tablespoon ground coriander
Salt and freshly ground black pepper to taste
¹⁄2 cup chopped fresh Italian flat-leaf parsley or cilantro
1 cup golden rum
Sour cream and thinly sliced lemon or lime to garnish
1.Cover the ham hocks with cold water, bring to a boil, cover, and lower heat to simmer. Simmer for 4 hours or overnight. Cover the beans with cold
water and soak overnight.
2.Remove the meat from the pot and reserve the cooking liquid. Remove the meat from the bones, discard the skin and bones, and chop the meat. Add
the beans to the cooking liquid from the ham.
3.Stir beef broth, lime juice, vegetables, spices, and salt and pepper into the pot with the beans and cooking liquid. Add enough water to make 3¹⁄2
quarts. Cover and simmer for 5 hours.
4.Stir in parsley or cilantro, taste for seasonings, and add salt and pepper if necessary. Puree the soup in batches and return to the pot to heat. Return
the meat to the pot.
5.Either add all of the rum at once and serve, or you can add it to individual bowls of soup. Top each bowl of soup with sour cream and a slice of lemon
or lime.
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