Black Bean Soup

Name: Black Bean Soup
Ingredients: 1 lb black beans; 2 tablespoons olive oil; 1/4 lb lean smoke salt pork cut into small cubes (can use bacon); 2 cups finely chopped onions; 1 tablespoon finely minced garlic; 1 1/2 cup finely diced green peppers; 8 cups beef broth (I use beef stock); 1 bay leaf; 1 teaspoon oregano; 1 1/2 lbs smoke pork hocks; salt and pepper; 1 or 2 hot, dried red peppers; 2 tablespoons red wine vinegar

13 ingredients

1 steps

Ingredients

1 lb black beans
2 tablespoons olive oil
1/4 lb lean smoke salt pork cut into small cubes (can use bacon)
2 cups finely chopped onions
1 tablespoon finely minced garlic
1 1/2 cup finely diced green peppers
8 cups beef broth (I use beef stock)
1 bay leaf
1 teaspoon oregano
1 1/2 lbs smoke pork hocks
salt and pepper
1 or 2 hot, dried red peppers
2 tablespoons red wine vinegar

Directions

1

{"0":"1. Put the beans in a large bowl and add cold water to cover to about 2 inches above the top layer of beans. Soak overnight.","2":"2. Heat oil in a kettle and add salt pork. Cook stirring often, until rendered of fat. Add the onions, garlic, and green pepper. Cook until wilted.","4":"3. Drain the beans and add them. Add the beef stock.","6":"4. Add the bay leaf, oregano, ham hocks, salt and pepper to taste, and red pepper. Bring to a boil. Lower heat to simmer for 2 hours or until beans are quite soft.","8":"5. Remove the ham hocks. Remove the meat and chop finely. Return the meat to the soup. (The original recipe calls for the ham hocks. There is very little useable meat. Other types of smoked pork will add the desired flavor, and will have more useable lean meat to add back to the soup.)","10":"6. Remove the bay leaf. Use an immersion blender to blend the soup, leaving some of the beans whole for texture. Add vinegar.","12":"7. You can serve with cooked rice, chopped onion or scallions, or lime slices."}