-
1
For the Beans:
-
2
Place bean, ham, bay leaves, water and baking soda in large saucepan with tight-fitting lid.
-
3
Bring to boil over medium-high heat; using large spoon, skim scum as it rises to surface.
-
4
Stir in salt, reduce heat to low, cover, and simmer briskly until beans are tender, 1 1/2 to 2 1/2 hours (if necessary, add additional cup of water and continue simmering until beans are tender); do not drain beans.
-
5
Discard bay leaves.
-
6
Remove ham steak (which has taken on a weird black bean color), cut into 1/4 inch cubes and set aside.
-
7
For the Soup:
-
8
Heat oil in 8 quart dutch oven over medium heat until shimmering but not smoking; add onions, carrot, celery and salt and cook, stirring occasionally, until vegetables are soft and lightly browned, 12-15 minutes.
-
9
Reduce heat to medium-low and add garlic and cumin; cook, stirring constantly, until fragrant, about 3 minutes.
-
10
Stir in beans, beans cooking liquid, chipotle chili, adobo sauce and chicken broth.
-
11
Increase heat to medium-high and bring to boil, then reduce heat to low and simmer, uncovered, stirring occasionally, to blend flavors, about 30 minutes.
-
12
To finish the soup: Ladle 1 1/2 cups beans and 2 cups liquid into food processor or blender; process until smooth, and return to pot.
-
13
Stir together cornstarch and water in small bowl until combined, then gradually stir about half of the cornstarch mixture into the soup; bring to boil over medium heat, stirring occasionally, to fully thicken.
-
14
If soup is still thinner than desired once boiling, stir remaining cornstarch mixture to recombine and gradually stir mixture into soup, return to boil to fully thicken.
-
15
Remove from heat and stir in lime juice and reserved ham.
-
16
Ladle into bowls and pass garnishes.
