Latin-Style Black Bean Soup

Name: Latin-Style Black Bean Soup
Yield: 8 Servings
Cuisine: Mexican
Ingredients: 3 cups (21 oz/655 g) dried black beans; 2 yellow onions, chopped; Salt and freshly ground black peppercorns; ⅛ tsp ground cloves; Chopped fresh cilantro, chopped red onion, and sour cream for serving; 2 Tbsp olive oil; ½ tsp ground cinnamon; 1 smoked ham hock, about 1 lb (500 g); 1 bay leaf; 2–3 Tbsp fresh lime juice; 1 red bell pepper, seeded and chopped; 1 tsp dried oregano; 1 Tbsp ground cumin; 4 cloves garlic, minced; 1 tsp hot red pepper sauce, or more to taste

Preparation info

8
Servings

Difficulty
Medium

Appears in

Cooking with Spice

By Jennifer Newens

Published 2013

About

This vibrant soup is influenced by the cuisine of Mexico’s Oaxaca state, which is famous for mole, ground mixtures of spices, seeds, and nuts that form the basis for a variety of soups and stews. For a heartier soup, remove the ham meat from the bone, shred it with your fingers, and stir it back into the hot soup.

Ingredients

3 cups (21 oz/655 g) dried black beans
1

Americas
Mexico
Soup
Latin America
Gluten-free
Central America
Spicy

Method

Pick over beans and discard any misshapen beans or stones. Rinse beans under running cold water, drain, and place in a saucepan. Add water to cover and bring to a boil over high heat. Boil for 2 minutes, then remove beans from heat, cover, and let stand for 1 hour.

Drain beans and return to saucepan. Add 8 cups