Black Bean Soup

How to make Black Bean Soup Recipe

Ingredients:
2 cups Black beans
1/4 cup Bacon, 1/4 inch (.6 cm) dice
1 1/2 cups Onions, 1/4 inch (.6 cm) dice
2 Garlic cloves, minced
1 teaspoon Ground cumin
1 teaspoon Oregano (dried)
2 quarts Chicken stock
1 Ham hock
2 tablespoons Sherry wine
To taste Salt and white pepper

For the Garnish:
1 cup Onion, 1/4 inch (.6 cm) dice
1 tablespoon Olive oil
2 tablespoons Sherry vinegar
2 cups Boiled rice
1 tablespoon Sour cream
2 tablespoons Green onions, sliced

Method:
Pick over the beans and soak overnight in cold water to cover. Drain.

Render the bacon over medium heat, add the onions and garlic, and cook 3 minutes or until soft.

Add the beans, cumin, oregano, chicken stock, and ham hock; bring to a simmer, turn down the heat, and simmer for approximately 1 to 11/2 hours or until beans are tender.

Remove ham hock; cool, remove the meat, dice, and reserve.

Puree the soup and bring back to a simmer.

Add ham hock, meat, and sherry, and season with salt and pepper. Be sure to check the consistency of the soup; adjust with more chicken stock if too thick.

For garnish, marinate onion in olive oil and vinegar for at least 30 minutes.

Garnish the soup with rice, marinated onion, sour cream, and sliced green onions.