Black Bean Soup With Pico De Gallo and Chipotle Creme

Ingredients

Pico de gallo
4 large tomatoes, diced
1/2 jalapeno, diced
1 tablespoon fresh lime juice
Salt
1 pound dried black beans, rinsed
4 cups of water
1/2 white onion, chopped
2 carrots, peeled and chopped
3 ounces salted pork (Note: I found this at Whole Foods right next to the smoked ham hoc
1 pound smoked ham hocks
1 1/2 teaspoons white pepper
1 teaspoon cumin
1/2 teaspoon dried oregano
1 1/2 teaspoons salt
1/2 cup – 1 chicken stock (optional)
Chipotle Crème
1/2 teaspoon chipotles (Tip: I buy a can of chipotles from the grocery store, and keep it fro

Preparation

1
Preparation
2
In a tall soup pot, combine the beans, water, onion, carrots, salt pork and ham hocks. Bring the mixture to a boil over high heat, then reduce to a simmer and cook, covered, for 15 minutes.
3
Stir in garlic, white pepper, cumin, oregano and salt and continue to simmer, partially covered, stirring occasionally until the beans are very tender, about 1 1/2 to 2 hours.
4
Remove the ham hocks , remove the meat from the bone, shred the meat and place back in the pot.
5
If the soup is too thick, stir in some chicken stock to bring it to your desired consistency.
6
Serve in bowl, topped with pico de gallo and a dollop of chipotle crème.
7
NOTE: the original recipe calls to puree the soup, but I prefer it more like a stew, and having the beans whole.

 



Yield:

6

Added:

Monday, March 8, 2010 - 5:40am

Creator:

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