Black Bean Soup

Name: Black Bean Soup
Yield: Yield: 8 Portions
Ingredients: 1 tsp/2 g chili powder; 1 tsp/2 g ground cumin; Salt, as needed; 1 tsp/2 g chopped thyme; 2 fl oz/60 mL lard; 8 oz/227 g Spanish chorizo, cut into small dice; 2 garlic cloves, minced; 8 oz/227 g small-dice onions; 1 lb/454 g smoked, meaty ham hocks; 1 lb/454 g dried black beans; 3 qt/2.84 L chicken stock, plus as needed; 1 lb/454 g smoked, meaty ham hocks; 8 oz/227 g small-dice plum tomatoes; ¼ cup/12 g coarsely cut cilantro; ½ cup/120 mL sour cream; Ground black pepper, as needed; ¼ habanero chile, seeded, minced; 1 tbsp/15 mL cider vinegar; 1 tbsp/12 g sugar

Preparation info

Yield:
8
Portions

Difficulty
Complex

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

1 lb/454 g dried black beans
1 lb/454

Street Food
Soup

Method

Fully submerge the black beans in cold water and allow to soak until doubled in size, at least 12 hours.
Simmer the ham hocks in the stock until very tender, 1½ to 3 hours, adding more stock as needed to maintain a level of 3 quarts. Remove the cooked ham hocks from the broth. Reserve the broth. Dice and reserve the meat from the ham hocks, discarding the bones