Sopa De Frijoles Negros -- Black Bean Soup

1. 1

   1. Pick through black beans, place in pot, cover with tap water and let soak overnight.

2. 2

   2. Heat bacon fat in 6-8 quart stock pot. Add onion, carrot, celery, red pepper and garlic. Sauteed until vegetables are tender.

3. 3

   3. Add chicken stock, ham hocks, drained beans and all spices. Bring to the boil, then simmer, partially covered for about 2 1/2 until beans are exceedingly tender.

4. 4

   4. Remove from heat, and remove ham bones and bay leaf. Combine vinegar and sugar and add to soup.

5. 5

   5. Using a slotted spoon, remove about 1 1/2 cup beans and reserve. Using an immersion blender, puree soup until reasonably smooth. Add back reserved beans.

6. 6

   6. Reheat soup, ladle into bowls, and garnish with a dolop of sour cream, chopped red onion, diced tomato, diced avocado and torn cilantro leaves. Sprinkle a squeeze of fresh lime juice atop all.

* Per serving · 4 servings · Values may vary.

No additional tips available.