Black Bean Soup

By á-2053

Ingredients

• 8 oz. sliced bacon, diced
• 1 large onion, minced
• 3 cloves garlic, minced
• 6 carrots, peeled and minced
• 4 ribs celery, minced
• 3 jalapeno chiles, stemmed, seeded and diced
• 1/4 cup ground cumin
• 1/4 cup dried oregano
• 1 lb. black turtle beans, soaked overnight in water
• 3 1/2 to 4 qt.. chicken broth
• 1/2 cup fresh lime juice
• 1/2 cup cream sherry
• salt and pepper
• 1/2 cup minced cilantro
• sour cream for garnish

Preparation

Step 1

Cook the bacon in a large stockpot over medium-high heat until it begins to crisp. Remove and drain on paper towels. Add the onion, garlic, carrots and celery to the bacon fat in the pot. Sauté, stirring occasionally, for 10 minutes. Stir in the jalapenos and cook 5 minutes more. Stir in the cumin and oregano. Rinse and drain the black beans and add to the stock pot. Cover with 3 1/2 quarts chicken broth. Simmer uncovered until the beans are very tender and beginning to fall apart, about 2 hours. Thin with additional broth if the mixture seems to be getting too thick. Stir in the lime juice and the sherry, and reserved bacon. Season to taste with salt and pepper. Just before serving, swirl in the cilantro. Serve piping hot in bowls garnished with a dollop of sour cream.