BLACK BEAN SOUP
Student recipe AND instructor demo
Serves 4
2 cups black beans
¼ cup bacon, ¼ dice
½ cup yellow onions, ¼ dice
2 garlic cloves, minced
1 t ground cumin
1 t oregano dried
2 quarts chicken stock
1 ham hock
2 T Sherry wine
Garnish:
1 cup yellow onion ¼ dice
1 T olive oil
2 T Sherry vinegar
2 cup cooked rice
1 T sour cream
2 T scallions
Procedure:
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 until soft. Add the beans, cumin, oregano, chicken stock, and ham hock; bring to a simmer, turn down the heat, and simmer for 1 to 1.5 hours. 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 scallions.
