Black Bean Soup
Servings:*
8 servingsIngredients
- 24 ounces dried black beans, rinsed and picked through
- 2 tablespoons extra virgin olive oil
- 2 cups diced yellow onions
- 1 tablespoon minced garlic
- 1 L&B Smokehouse Ham Shank
- 12 cups chicken broth
- 2 tablespoons ground cumin
- 1 tablespoon dried basil
- 1 teaspoon kosher salt
- ½ teaspoons freshly ground black pepper
- ⅛ teaspoons cayenne pepper
- 1 red bell pepper, diced
- 1 tablespoon packed dark brown sugar
- 4 carrots, peeled and diced
- Crème fraîche, for garnish
- Sliced green onions, for garnish
Directions
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Place the beans in a large bowl, cover with 2 inches of water and soak overnight.
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Drain the beans. Heat the oil in a large Dutch oven over medium heat.
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Add the onions and garlic and cook until tender, 5 minutes.
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Stir in the soaked beans, ham shank, chicken broth, cumin, basil, salt, black pepper and cayenne. Bring to a boil, reduce to a simmer and cook, uncovered, until the beans are very tender, 1 ½ to 2 hours.
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Remove the ham shank and let cool for 5 minutes. Remove the meat from the bone and shred into bite-sized pieces. Discard the bone.
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Return the meat to the Dutch oven. Stir in the bell pepper, brown sugar and carrots. Bring to a simmer and cook for 30 minutes, or until the vegetables are tender.
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Ladle the soup into bowls and garnish with crème fraîche and sliced green onions.
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The soup can be stored in an airtight container in the refrigerator for up to 1 week, or it can be stored in quart-sized freezer bags and frozen for up to 1 month. To reheat, remove one portion of soup from the bag and place in a large pot. Cook over medium-low heat, stirring occasionally, until heated through, 15 to 20 minutes.