BLACK BEAN SOUP WITH
CILANTRO-POBLANO CREAM
10 servings
Black bean soup is a hearty meal in itself as well as a great dish
around which to plan a Southwestern brunch or informal supper. I
garnish the soup with the cilantro-poblano cream, a ribbon of yellow
bell pepper sauce and a finely diced red bell pepper. To minimize
the preparation time, I make the vegetable broth while the beans are
soaking.
BEANS
1
pound black beans, rinsed
3
pieces bacon, chopped
BROTH
3
medium yellow onions, peeled and
chopped
3
cloves garlic, chopped
4
carrots, cut in 1-inch pieces
4
celery stalks, including leaves, cut in
1-inch pieces
1
green bell pepper, stemmed, seeded
and coarsely chopped
3
fresh Anaheim chilies, roasted and
peeled, or 1 can (4 ounces) diced green chilies
1
pound ham hocks or 1 ham bone
3
cups beef stock, preferably homemade
1/2 cup sherry
1/4 cup coarsely chopped cilantro leaves
Salt
Coarsely ground black pepper
CILANTRO-POBLANO CREAM
1
poblano chili, roasted and peeled, or 1 canned mild green chili,
drained
For the
cilantro-poblano cream, put the chilies in a blender or food
processor fitted with the metal blade. Add the sour cream, cream and
cilantro and blend smooth. Add salt to taste and let stand about 20
minutes before using. Swirl several spoonfuls on top of each
serving.
Combine 7 cups of water, beans, and bacon in a large saucepan and
bring to a boil. Boil for 2 minutes, remove from heat and cover. Let
the beans stand undisturbed while you prepare the broth.
Place the onion, garlic, carrots, celery, bell pepper, chilies and
ham hocks with the beef broth and 3 cups of water in a large
stockpot or Dutch oven, Bring to a boil, then reduce the heat and
simmer, uncovered, for 1 1/2 hours. Strain the broth through a
coarse strainer. Save the broth and the ham but discard the
vegetables. Remove the ham from the bone and chop coarsely. Set
aside.
Drain the beans and place them with the ham bones and broth in a
large pot and heat to a boil over medium-high heat. Reduce the heat
and simmer, partially covered, until the beans are tender, about 1
1/2 hours.
Put some of
the beans, including the liquid, in a blender or food processor
fitted with metal blade. Process to puree, then pour into a bowl.
Repeat until all are done. Put the soup back in the stockpot. Stir
in the sherry and cilantro.
Heat the soup to a simmer over medium heat. Cook 15 to 20 minutes to
combine all the flavors. Season to taste with salt and pepper. If
the soup is too thick, thin it with beef stock or water.
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