Black Bean Soup

Recipe Ingredients

1 1/2 cups	240g / 8.5oz	Black beans
1 cup	62g / 2.2oz	Onion chopped (large)
2		Garlic cloves - minced
6		Jalapeno chiles - chopped, up to 8
2 tablespoons	30ml	Lard or vegetable oil
1 tablespoon	15ml	Ham hock (large)
1 teaspoon	5ml	Ground cumin
1 teaspoon	5ml	Crushed epazote
1 tablespoon	15ml	Red wine vinegar
7 cups	1659ml	Chicken stock
1/2 cup	118ml	Heavy cream or half-and-half
3 tablespoons	45ml	Tequila

Recipe Instructions

Cover beans with water and soak overnight.

Saute onion, garlic, and jalapenos in lard or oil until soft.

Combine the sauteed ingredients, beans, ham hock, cumin, epazote, vinegar, and stock.

Bring to a boil, reduce the heat, and simmer until beans are soft - about 3 - 3 1/2 hours.

Remove ham hock, shred the meat, and set aside. Puree half of the bean mixture until smooth.

Return to the remaining ingredients, stir in cream, and heat.

Remove from heat and add tequila.

To serve, stir in the shredded ham and garnish with crushed chiles or sour cream.

Source:
"Vegetarian Table: Mexico" by Victoria Wise

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