Spicy Black Bean Chowder with Pineapple-Banana Salsa

Name: Spicy Black Bean Chowder with Pineapple-Banana Salsa
Cuisine: Brazilian
Ingredients: 6 cups rich Chicken Stock or Vegetable Stock; 2 cups fresh orange juice; 1¾ cups black beans, soaked overnight and drained; 6 cups rich Chicken Stock or Vegetable Stock; 1 tablespoon seeded and minced serrano chile; 2 bay leaves; 2 tablespoons pure chile powder, such as ancho; 2 tablespoons pure chile powder, such as ancho; 2 tablespoons olive oil; ½ cup chopped celery; 2 pounds smoked ham hocks; 4 cups chopped onions; ¼ cup chopped garlic; 1½ tablespoons chopped fresh oregano or 2 teaspoons dried; ½ teaspoon ground cloves; 1 teaspoon ground cinnamon; Kosher or sea salt and freshly ground pepper; 1 tablespoon chopped fresh thyme or 1½ teaspoons dried; 1 tablespoon chopped fresh thyme or 1½ teaspoons dried; 1 teaspoon fennel seeds; 1½ tablespoons chopped fresh oregano or 2 teaspoons dried; ⅓ cup chopped fresh cilantro; Pineapple-Banana Salsa; Fresh cilantro sprigs for garnishing (optional); Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; 3 cups seeded and diced fresh tomatoes or canned diced tomatoes, including juice; 3 cups seeded and diced fresh tomatoes or canned diced tomatoes, including juice

Preparation info

Serves
8 to 10

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

This hearty chowder draws heavily from Latin American flavors, such as Brazilian and Cuban. The hot-sweet spice flavors are typical of those cuisines. The Pineapple-Banana Salsa is also delicious on grilled fish and chicken. (And if you’re grilling fish or chicken, also grill the pineapple and red onions that are used for the salsa.)

Ingredients

2 tablespoons olive oil
4 cups chopped onions
¼ cup

Americas
Cuba
Brazil
Soup
Gluten-free

Method

In a stockpot, heat the olive oil and sauté the onions, garlic, and celery until they just begin to color. Add the ham hocks, beans, stock, orange juice, chile powder, chile, bay leaves, thyme, fennel seeds, oregano, cloves, and cinnamon. Bring to a simmer and cook, partially covered, until the beans are tender, about 1 hour. (At this point, the soup can be stored covered in the refrigerator ov