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Spicy Black Bean Soup

From the Enchantment Resort, Sedona
via the San Jose Mercury News

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Absolutely heart warming.  A bit spicy and full of flavor.

  • 1 pound black beans, cleaned
  • 2 quarts water
  • 1/2 cup olive oil
  • 8 oz bacon, diced
  • 1 1/2 cup onion, diced
  • 2 tbs chopped garlic
  • 1 ham hock (buy a good one)
  • 3 quarts chicken stock, lightly salted
  • 1 tbs ground cumin
  • 1 tsp oregano
  • 1 bay leaf
  • 2 tsp salt
  • 2 tsp pepper
  • 1/2 tsp cayenne pepper
  • 1 1/2 tbs chopped cilantro
  • 1/4 cup diced red pepper
  • 1 small Anaheim chile, seeded and diced
  • 1 1/4 cup dry sherry
  • 2 tsp brown sugar
  • 2 tsp lemon juice
  • 8 oz sour cream

 

Place black beans in a large bowl. Cover with UNSALTED water. Soak overnight. Drain and rinse beans.

Heat olive oil in a large soup pot. Add bacon, onions and garlic. Sauté over low heat until vegetables are tender.  Add beans, ham hock and chicken stock. Add cumin, oregano, bay leaf, salt, pepper, cayenne pepper, and cilantro.  Bring to a boil, reduce heat and simmer uncovered 2 hours, or until beans are tender and liquid is reduced by half. Check every 20 minutes to make sure the beans are not burning.  Add more liquid and reduce heat if necessary.  Remove the ham hock, pull off the meat and add it back into the pot; discard the bone. Stir in red pepper, chile, 2 tbs sherry, brown sugar, and lemon juice. Simmer 30 minutes, stirring frequently.

Serve with a bit of sherry and a spoon of sour cream in each bowl.

 

 

      

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Last Updated: 03/16/08