2 Cup (450 GRM) dried black beans, rinsed, soaked in water overnight or 6 hours, drained
450 GRM smoked ham hock or shank
2 bay leaves
5 cups water
1/8 tsp baking soda
1/2 tsp salt
4 Tbsp olive oil
1 large yellow onion, chopped fine
1 medium sweet potato, chopped into 1/2-inch pieces (can substitute 2 large carrots)
1/2 carrot, chopped fine
1 celery rib, chopped fine
1/2 tsp salt
4 medium garlic cloves, minced
1 Tbsp ground cumin
1 tsp chile powder
2 cups chicken stock
1 Tbsp molasses
1 red bell pepper, roughly chopped
3 to 4 Tbsp lime juice (can substitute lemon juice)
Salt
Chopped fresh cilantro
Sour cream
Avocado, peeled and chopped
Method
1. Place beans and ham hock in a thick-bottomed pot.
2. Add 5 cups water, bay leaves, salt and baking soda. Bring to a boil, reduce heat to a low simmer.
3. Cover and let cook for 1 hour 30 minutes, until beans are tender.
4. Remove bay leaves. Remove ham hock from the pot. Cut ham meat away from the bone and cut into small, bite-sized pieces, set aside.
5. Heat olive oil in a large 8-quart thick-bottomed pot on medium high until the oil is hot, but not smoking. Add the onions, celery, sweet potato and 1/2 teaspoon of salt. Cook, stirring occasionally, until lightly browned and softened, about 10-15 minutes.
6. Reduce heat to medium, add the cumin, chili powder, and garlic, cook for an additional 2 minutes, stirring constantly.
7. Add the beans, their cooking liquid, chicken stock, molasses, and bell pepper. Bring to a boil then reduce heat to a simmer. Cook, stirring occasionally, for 20 to 30 minutes.
8. Remove 4 cups of the soup (about half of it) to a blender. Purée until smooth and return to the pot of soup.
9. Add back the ham pieces to the soup. Add 3 Tbsp of lime juice. Adjust seasonings. If on the sweet side, add a bit more lime juice. Salt to taste.
10. Serve with garnishes.
Makes 8 cups. Serves 6.
Note: The soup may continue to thicken. If you would like it thinner, just add some water to desired consistency.
